Peruvian Ceviche recipe with King Oyster mushrooms
From the coast of Peru to the coast of Norway
Introducing our twist on a classic Peruvian favorite: King Oyster Mushroom Ceviche! This recipe is inspired by Peru's tasty food culture and one of our co-founders' Peruvian heritage. Instead of seafood, we're using king oyster mushrooms to give it a unique flavor.
Just like traditional Peruvian ceviche, we're marinating these mushrooms in tangy citrus juices. It's like a burst of zesty goodness in every bite! And the mushrooms add a rich, earthy taste that's just delicious.
Whether you're a ceviche fan or just curious about trying something new, this King Oyster Mushroom Ceviche will take your taste buds on a flavorful journey. It's all about celebrating good food and sharing it with the people you care about.
Ceviche in Peru has different variations depending on which part of the country you are eating it. This version can be attributed to Lima, the capital. It includes a few extra ingredients that are great for flavor. This recipe serves 3-4 people.
Ingredients
500 grams of king oyster mushrooms, sliced to 1 cm thick
1-3 limes, juiced (depending on juiciness)
1 red onion, thinly sliced
0.5 minced fresh chili peppers like habanero or serrano (optional for heat)
0.5 teaspoon of dry garlic powder
1 bunch of fresh coriander, chopped
Salt and pepper to taste
5cm of a celery stalk
2 sweet potatoes for serving
1 ripe avocado for serving
Handful of natural cashew nuts
Preparation
Prepare the Mushrooms: Slice the king oyster mushrooms into thin slices, about 1 cm thick. Place them in boiling salty water for about 20 minutes. Drain them but keep the mushroom broth for the leche tigre (ceviche special sauce). Place the broth and mushrooms separately to cool down in the fridge for 40 minutes.
Prepare the sweet potatoes: chop the sweet potatoes into slices, and boil until soft. Then remove it from the hot water and let it cool down to room temperature or in the fridge.
Prepare the leche de tigre: Add approximately 100ml of the mushroom broth into a blender, the cashews, the dry garlic, the chopped celery stalk (5cm), 5 coriander stalks, a pinch of salt, and blend until smooth.
Marinate the Mushrooms: Slice the onion into julienne, and rinse them under hot water (to smooth out the onion taste). In a large bowl, combine the mushrooms with the freshly sliced onion, add the minced chili, and squeeze the lime juice. Add the leche de tigre made in step 3, salt to taste, and finally add the minced coriander.
Serving
In a bowl, place the sweet potato slices, and avocado cut into squares, and add the ceviche with plenty of juice.