• Ceviche Vegano de Setas •
A fish-free version of a favorite dish throughout Latin America, this vegan Mushroom Ceviche uses two varieties of mushrooms for meaty texture and complex taste.
Typical ceviche (or cebiche), in its simplest form, is made by marinating pieces of raw fish or shellfish in acidic citrus juice. Other additions like chiles, vegetables, and herbs depend upon the country in which the ceviche is made. Some interesting additions are corn, tomato sauce, olives, and seaweed. This version sticks to a classic preparation that includes tomatoes, avocados, cucumbers, onions, and cilantro, among other additions. The biggest departure, however, is the substitution of mushrooms for the fish.
I use oyster mushrooms as well as baby king oyster mushrooms in this recipe. Both have a nice texture that stands in well for the missing fish. I like to hand tear the oyster mushrooms to give them a flaky, more attractive appearance and I slice the baby king oyster variety to give them the appearance of sliced scallops. I know some people may have problems digesting raw mushrooms so I quickly sauté or steam the mushrooms for a few minutes before mixing with the other ingredients. I think cooking also releases more of the interesting flavor of mushrooms.
- 10 oz (around 280g) total of a mix of both oyster mushrooms and baby king oyster mushrooms
- 6 Tablespoons lime juice
- ½ cup chilled vegetable broth
- 1 Tablespoon olive oil
- 2 Tablespoons finely minced red onion
- 1 jalapeño chile, seeded and finely diced
- ⅔ cup finely diced tomatoes
- ½ cup finely diced cucumber
- ½ cup diced avocado
- 1 teaspoon sea salt
- black pepper, to taste
- ½ cup chopped cilantro
- Using your hands, tear the oyster mushrooms to resemble little flakes of fish and slice the baby king oysters so that they resemble slices of scallops. Steam them or sauté them with a tiny splash of water for a few minutes. Let them cool then transfer to a large mixing bowl. Add the lime juice, vegetable broth, and olive oil.
- After chopping the onion very finely, rinse the diced pieces in cold water to remove some of its overly pungent aroma. Then add them to the mushrooms.
- Add the jalapeño, tomatoes, cucumber, avocado, salt, and black pepper. Mix and let it sit for 5-10 minutes so that all the veggies can exude their juices.
- Mix in the cilantro, taste for seasoning, and serve with tostadas, tortilla chips, or fried plantains.
-Use this recipe as a guide. If you like onion, add more! I love avocado so I always add in extra. Some other nice additions would be a splash of tomato juice/sauce, crushed nori or dulse seaweed, or a bit of fresh orange juice.
This looks amazing! I can’t wait to try it! Love mushrooms and lemon together and would have never thought about subbing mushrooms for the fish, very creative idea!
Thanks Shawn, they have a nice texture and who says it needs fish anyway! 😀
I think I need to do a bit of shroom searching. I only ever seem to be able to find ‘closed cup’ mushrooms here in the UK and have never come across those with a ‘meaty texture’…..I think its time I changed that as this looks to die for!
Hey Lucie! Yes, over here we call “closed cup” mushrooms “button” mushrooms and I agree that they are sometimes lacking in texture and flavor. I think the best place to buy other varieties of fresh mushrooms is at an Asian market/grocer, so they are worth seeking out. Plus, I never leave there without other goodies! 😀
Omar, you have one of the most beautiful and creative sites I’ve ever seen. It’s a feast for the eyes.
Patricia, that is so nice of you to say…thanks so much! I hope you enjoy the recipes 😀
Really interesting, looks so good!
Thanks Amy! 😀
I’m so excited about your recipes that I can’t sleep!
Thank you so much!
I love your creativity!
Barbara
Haha Barbara! You’re too kind. Thanks for the words of encouragement! 😀