Mushroom ceviche
Local name: Ceviche de champiñones
Oyster mushrooms cured in lime, chilli and red onion, served Peruvian-style with warm sweet potato and sweet corn kernels.
Photo: MiguelAlanCS · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
- Boil the whole sweet potatoes for 20 to 25 minutes until tender. Peel and cut into thick rounds, and keep warm.
- Slice the oyster mushrooms into strips. Blanch for 1 minute in boiling salted water, drain and gently squeeze out excess water.
- Soak the sliced onion in iced water for 10 minutes to mellow it, then drain.
- In a bowl, mix the lime juice, garlic, ginger, chilli, ají amarillo paste, salt and pepper. This is the "leche de tigre".
- Add the mushrooms and onion to the marinade. Toss and leave in the fridge for 10 minutes, no longer, so the mushrooms stay firm.
- Stir in the coriander. Serve in shallow bowls with the sweet potato, corn and a spoonful of the marinade.
In Peru, the balance between the sharp marinade, the sweetness of the potato and the bite of the corn is the whole point. Serve well chilled, within minutes of dressing.
