IONA Mushroom Ceviche

Ingredients

IONA Mushroom Ceviche replaces the traditional fish or seafood found in Peruvian ceviche with mushrooms, adapting the dish to the target cuisine. The marinade incorporates island-inspired spices and citrus juices commonly used in the Islands of the North Atlantic, giving the ceviche a unique flavor profile. We alse have the original recipe for Ceviche de champignones, so you can check it out.

• 500g (1.1 lb) mushrooms, thinly sliced 500g (1.1 lb) mushrooms, thinly sliced
• 2 lemons, juiced 2 lemons, juiced
• 2 limes, juiced 2 limes, juiced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 13g, 5g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced mushrooms, lemon juice, lime juice, red onion, bell pepper, jalapeno pepper, cilantro, paprika, cayenne pepper, salt, and pepper.
2. 2.
   Mix well to ensure the mushrooms are coated with the marinade.
3. 3.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. 4.
   Before serving, drizzle the olive oil over the ceviche and gently toss to combine.
5. 5.
   Serve chilled and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Mushrooms — Choose fresh and firm mushrooms for the best texture in the ceviche. Slice them thinly to ensure they absorb the flavors of the marinade evenly.

Tips & Tricks

• For a spicier kick, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• Adjust the amount of citrus juice according to your taste preference. Add more for a tangier ceviche or less for a milder flavor.
• Serve the ceviche with plantain chips or toasted bread for a delicious crunch.

Serving advice

IONA Mushroom Ceviche is best served chilled as an appetizer or light meal. It pairs well with a side of mixed greens or avocado slices.

Presentation advice

Present the ceviche in a shallow bowl or on a platter, garnished with fresh cilantro leaves. The vibrant colors of the mushrooms and vegetables will make the dish visually appealing.