Ceviche de Champinones, Mexican Mushroom Ceviche
Ceviche de champinones is the plant kitchen's answer to Mexico's coastal ceviches, thin-sliced mushrooms cured in lime until they take on the firm, bright character of the original. Mushrooms are dense enough that a quick blanch first is worth it, both for texture and for safety, and then the lime does the real work, seasoning them through while a fresh salsa of tomato, onion, serrano, and oregano builds around them. There is no oil and no salt here: the acid is the seasoning, and a diced avocado folded in at the end brings the richness. It comes together in one bowl, keeps for a day, and only improves as the flavors meld, which makes it an easy make-ahead for a hot afternoon. Serve it cold with baked tostadas or a pile of greens.
Ingredients
- 1 lb Cremini mushrooms, thinly sliced
- 1/2 cup Lime juice
- 2 wholes Fresh tomatoes, seeded and diced
- 1/2 whole Red onions, finely diced
- 1 whole Serrano, minced
- 1/2 cup Cilantro, chopped
- 1/2 tsp Dried oregano
- 1 whole Avocado, diced
- 1/2 tsp Black peppercorns, freshly ground
Method
- Blanch the sliced mushrooms in boiling water for 1 minute, then drain and cool them under cold water. A quick blanch firms the mushrooms and makes them food-safe, since raw mushrooms are too spongy and dense for the lime to tenderize the way it would fish.
- Toss the drained mushrooms with the lime juice and let them marinate at least 20 minutes. This is the ceviche step: the acid seasons the mushrooms through and firms them further, standing in for both the cooking and the salt, so give it the full time.
- Soak the diced red onion in cold water for 10 minutes while the mushrooms marinate, then drain. The cold soak takes the raw sting out of the onion so it stays crisp and mild in the finished dish.
- Add the tomato, drained onion, serrano, cilantro, and oregano to the mushrooms and toss. Crumble the dried oregano between your fingers as it goes in, since warming and crushing it releases far more of its aroma than dropping it in whole.
- Fold in the avocado gently just before serving, then grind in the black pepper. Adding the avocado last keeps the cubes intact instead of smashed, and its richness rounds out the sharp lime. Serve cold, on its own, over greens, or with baked tostadas.
Nutrition
Estimated per serving: 120 calories, 4 g protein, 5 g fiber, 15 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
