Dish

Ceviche de champignones

Mushroom Ceviche

Ceviche de champignones is made by marinating sliced mushrooms in lime juice and mixing them with diced tomatoes, onions, cilantro, and jalapeno peppers. The acid in the lime juice "cooks" the mushrooms and gives them a tangy flavor. This dish is low in calories and high in vitamin D and potassium. It is also a good source of fiber and antioxidants.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Appetizer

Origins and history

Ceviche originated in Peru and is now popular throughout Latin America. It was traditionally made with raw fish marinated in lime juice, but variations with cooked seafood and vegetables are also common.

Dietary considerations

This dish is vegetarian and vegan-friendly. It is also gluten-free and dairy-free.

Variations

Variations of ceviche de champignones can include adding avocado, mango, or cucumber to the mix. Some recipes also call for adding coconut milk or soy sauce to the marinade.

Presentation and garnishing

Ceviche de champignones can be served in a martini glass or on a bed of lettuce. It can be garnished with additional cilantro or sliced avocado.

Tips & Tricks

To make the dish more filling, add cooked quinoa or black beans to the mix. To make it spicier, add more jalapeno peppers or a dash of hot sauce.

Side-dishes

Ceviche de champignones can be served as a main course with rice or as an appetizer with tortilla chips. It pairs well with a side of guacamole or salsa.

Drink pairings

This dish pairs well with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. A cold beer or margarita also complements the flavors of ceviche de champignones.