| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 11g | 2g | 16g |
| sugars | fibre | protein | salt |
| 8g | 3g | 6g | 0.39g |
Why I Love Colombian Mushroom Ceviche
For a gourmet of my style—watchful of health and ever-charmed by classic American comfort—embracing multicultural recipes into my kitchen is an ever-invigorating experience. Allow me to share with you a recipe that wonderfully aligns with this philosophy: a Colombian inspired classic, the Mushroom Ceviche.
A Fusion of Taste and Health
The Mushroom Ceviche, with its vibrant mix of finely sliced mushrooms, sits right at the intersection of classic and contemporary. Here’s a dish that brings in a delightful medley of flavors from traditional Colombian cuisine, and fuses it with the wholesome goodness of nutrient-packed mushrooms—a staple ingredient of my sunny California kitchen.
Not a week goes by without the sunny valleys of California, my home territory, influencing my recipes in one way or another. I can’t help but imagine that this mushroom ceviche would find a natural place on the tables of Californian wine country, amidst glasses of crisp Chardonnay.
Inspiration From Far and Wide
This recipe is one among many that I’ve adapted over the years, but the inspiration remains the same. I remember being introduced to authentic ceviche during my travels in Colombia, an experience that left me in love with the tangy, fresh flavors that define ceviche. Chef Claudia Sandoval, renowned for her modern take on traditional Latino recipes, stands as one of my inspirations for incorporating it into my cooking.
The Mushroom Ceviche—which is vegan, gluten-free, and absolutely brimming with flavor—brings a colorful array of vegetables tossed in fresh lime and orange juice, topping it all off with a kick of aji, evoking the refreshing simplicity of a traditional Colombian ceviche.
Pairs Well with…?
If you’re wondering what dishes might be a perfect pairing for this delicious Mushroom Ceviche, consider bringing in some South American flair. To keep it light but fulfilling, it would work well with a black bean stew or grilled corn – an elote-style treat would be fantastic. For those wanting an even more wholesome experience, pair it with a classic beef empanada.
As these mushrooms marinate in the tangy citrus blend, it draws out the unique flavor profiles of each mushroom, creates an exciting explosion of textural contrasts. I adore every moment of preparing this dish and watching my loved ones, even my kids, relish their servings. I hope you fall in love with this Mushroom Ceviche as my family has. Enjoy!
What You’ll Need
- 6 cups of mixed mushrooms, finely sliced
- 1 medium red onion, thinly sliced
- 1 large red bell pepper, finely julienned
- 1 large yellow bell pepper, finely julienned
- 1/2 cup of fresh cilantro, finely chopped
- 3/4 cup of fresh lime juice
- 1/3 cup of orange juice
- 1/3 cup of extra virgin olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 2 cloves of garlic, minced
- 2 teaspoons of aji, finely chopped (optional for heat)
Method
Step One
Start by preparing your vegetables. Carefully thinly slice 6 cups of mixed mushrooms and 1 medium red onion. Next, finely julienne 1 large red and 1 large yellow bell pepper. For a spicy kick, optionally finely chop 2 teaspoons of aji.
Step Two
Into a large mixing bowl, place all the sliced mushrooms, onion, and bell peppers. Add in the finely chopped aji if you opted for it. Next, add in 1/2 cup of finely chopped fresh cilantro to the mix. These will form the base of your ceviche.
Step Three
It’s time to create your ceviche marinade. Combine 3/4 cup of fresh lime juice, 1/3 cup of orange juice, 1/3 cup of extra virgin olive oil in a bowl. Mix until all the elements are well combined.
Step Four
Stir in the 1 teaspoon of sea salt and 1 teaspoon of black pepper into your marinade mix, followed by adding the minced garlic. Stir until the salt and pepper are completely dissolved.
Step Five
Now pour the marinade over the vegetable mix in the large mixing bowl. Gently toss all the ingredients together until all the pieces are evenly coated with the marinade.
Step Six
Allow the mixture to chill in the refrigerator for at least 2 – 3 hours before serving. The acid in the citrus juices will “cook” the mushrooms and onions during this time.
Step Seven
After the chill time, remove the mixture from the refrigerator, serve and enjoy your Mushroom Ceviche. This dish is best served chilled, and the flavor generally improves on the second day.
