Mushroom ceviche

Name: Mushroom ceviche
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Peru
Ingredients: 400 g oyster mushrooms; 6 limes, juiced; 1 red onion, very thinly sliced; 1 ají limo or fresh red chilli, deseeded and finely chopped; 1 tbsp ají amarillo paste (optional); 1 garlic clove, grated; 1 small piece of ginger, grated; 4 tbsp chopped coriander; 2 sweet potatoes; 150 g cooked sweetcorn kernels, or 1 boiled cob; Salt and pepper

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.

Published on 3 January 2026

VeganGluten-free#mushrooms#lime#starter#fresh#peru

AI-generated image, not a photograph of the dish

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.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

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Nutrition per serving

Calories: 230 kcal
Protein: 8.2 g
Fat: 1.4 g
Carbohydrate: 54.4 g
Fibre: 10.7 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why blanch the oyster mushrooms for a minute before marinating?

Raw, they stay spongy and soak up the lime juice like a sponge. A quick dip in boiling water firms the flesh, and squeezing drives out the water, so the marinade coats the mushrooms instead of drowning them.

Why not marinate for longer than ten minutes?

Unlike fish, mushrooms do not firm up in acid; they slump and turn limp. Ten minutes is enough to flavour them. Dress the ceviche just before serving and eat it straight away.

What does the iced water bath do for the red onion?

It washes out some of the sulphur compounds that make raw onion harsh and lingering, while keeping it crisp. Ten minutes is plenty, then drain it well so it does not water down the marinade.

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