Mushroom ceviche, or ceviche de champiñones, is a no cook appetizer of thinly sliced raw mushrooms dressed with lemon and orange juice, olive oil, grated ginger, scallions, and red bell pepper, finished with diced avocado and cilantro and chilled for 10 minutes. It takes 20 minutes of preparation and serves 4.
A fresh, vegetarian take on ceviche made with simple ingredients of unquestionable quality.
How to Make Mushroom Ceviche?
Use fresh, firm mushrooms, since they are eaten raw. They are sliced, mixed with the scallions and pepper, dressed with the citrus juices, oil, and ginger, and the avocado and cilantro are folded in gently at the end so the avocado keeps its shape.
Nutritional Information
Each serving of mushroom ceviche contains approximately 230 kcal, 21 g of fat, 3 g of protein, 10 g of carbohydrates, 4 g of fiber, 2 g of sugars, 0 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Mushroom Ceviche Recipe
Preparation: 20 minutes
Servings: 4
Ingredients
- 200 g of mushrooms
- 120 ml (½ cup) of lemon juice
- 60 ml (¼ cup) of orange juice
- 3 scallions
- 1 large avocado
- 1 red bell pepper, chopped
- 4 tablespoons of olive oil
- ½ cup of chopped cilantro
- ½ teaspoon of grated ginger
- Merkén (Mapuche smoked chili)
- Sea salt
- Pepper
Instructions
- Rinse the mushrooms in cold water and slice them thinly, slice the scallions, and peel and dice the avocado. Set aside.
- In a large bowl, combine the mushrooms, scallions, and bell pepper. Add the lemon juice, orange juice, olive oil, grated ginger, salt, and pepper to taste, plus a pinch of merkén if you like, and stir to blend the flavors.
- Add the diced avocado and the cilantro and stir gently without mashing the avocado. Chill for about 10 minutes.
- Serve the mushroom ceviche in small bowls as an appetizer or side dish, garnished with toasted slices of sandwich bread if you like.
Additional Tips
Mix your mushrooms
With so many varieties on the market, you can use a mix of your favorite mushrooms.
Add the avocado last
Fold in the avocado at the very end and stir gently so the cubes keep their shape.
Do not over marinate
About 10 minutes in the fridge is enough. Longer and the mushrooms release too much liquid.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Button mushrooms | Mixed mushrooms | 200 g | More flavor |
| Orange juice | Mandarin juice | 60 ml | Sweeter |
| Scallions | Red onion, thinly sliced | ½ | Sharper |
| Cilantro | Parsley | ½ cup | Milder herb |
Frequently Asked Questions (FAQs)
1. Are the mushrooms in this ceviche raw?
Yes. They are rinsed, sliced, and dressed with lemon and orange juice, olive oil, grated ginger, salt, and pepper, then rest about 10 minutes in the fridge to absorb the flavors.
2. Which mushrooms work best?
Common button mushrooms or a mix of your favorite varieties. The recipe uses 200 g for 4 people, and they must be fresh and firm because they are eaten uncooked.
3. How do I keep the avocado from breaking up?
Add it at the end with the cilantro and stir gently so the cubes hold their shape and the ceviche does not turn mushy.
4. How is mushroom ceviche served?
Cold, in small bowls, as an appetizer or side dish, garnished with toasted bread and a pinch of merkén.
Benefits of Mushrooms
Mushrooms support the immune system thanks to their beta glucans and selenium, and they are nutrient rich and low in fat and calories.
Did You Know?
Ceviche is traditionally made with raw fish or seafood cured in citrus juice, and vegetarian versions like this one use the same dressing with mushrooms instead.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Salmon Ceviche Recipe
- Chilean Digüeñes Wild Mushroom Ceviche Recipe
- Valdivian Crudo Recipe
- Homemade Potato Gnocchi Recipe
