Mushroom Ceviche

Mushroom Ceviche


I found this vegetarian recipe a year ago while paging through the book Latin Grilling; its vibrant colors and fresh flavors give summer a celebratory greeting. Much like fish in standard ceviche, the dish’s mushrooms “cook” over a few hours in the limes’ and orange’s citric juices. It’s tasty on its own or accompanied with the salty crunch of tortilla chips.

Serves 5


1 1/4 lbs of white button mushrooms, stems removed, cut into eighths

1/2 cup of lime juice (approx. 5 or 6 limes)

1/4 cup of orange juice

1/4 red onion, sliced very thin

1/2 red bell pepper, cored, seeded, and finely diced

1/2 cup of lightly packed cilantro leaves and tender stems, chopped, plus extra sprigs for garnish

1 tsp of salt

Black pepper


Combine all the ingredients (except whole cilantro sprigs) in a large bowl. Allow it to marinate for at least 3 hours.


One comment

  1. Laura · June 4, 2012

    How am I supposed to support a blog that posts about mushrooms? I’m feeling very conflicted here. 😉

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