Appetizer
Ceviche de Hongos: Tangy Mushroom Ceviche
Original name: Ceviche de Hongos (Mushroom Ceviche, Vegetarian)
About this dish
This vegetarian ceviche de hongos swaps fish for meaty mushrooms, bathing them in a sharp lime-and-aji marinade that wakes up the senses. Born from Peru’s coastal criollo tradition, it proves that the true soul of ceviche lies in its leche de tigre, not just the protein.
Ready in 25 minutes, it is a bright, healthy starter or light lunch that honors the sea without touching it.
Ingredients
UK and US measurements are both included for every recipe.
Fresh mushrooms, thinly sliced
vegetable400 g
Imperial measurement: 14 oz
Fresh lime juice
liquid180 ml
Imperial measurement: 3/4 cup
Red onion, thinly sliced
vegetable1/2 medium
Aji limo (or aji amarillo paste), minced
spice1 tbsp
Fresh cilantro leaves, chopped
herb2 tbsp
Garlic clove, minced
vegetable1 small
Salt
seasoning1 tsp
Boiled sweet potato, sliced (for serving)
vegetable1 small
Boiled choclo or corn kernels (for serving)
vegetable1/2 cup
Method
Prepare the mushrooms
5 minutesClean the mushrooms and slice them thinly. If using button mushrooms, quarter them lengthwise.
Make the leche de tigre
3 minutesIn a bowl, combine lime juice, minced aji, garlic, salt, and half the cilantro. Whisk to blend.
Marinate
15 minutesAdd mushrooms and red onion. Toss well, cover, and refrigerate for 15 minutes to let the flavors meld.
Finish and serve
2 minutesTaste and adjust salt. Garnish with remaining cilantro. Serve immediately with boiled sweet potato and choclo if desired.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Citrus juicer
Nutrition facts
Tips
- For a deeper, meatier texture, use a mix of cremini and shiitake mushrooms and marinate for up to 30 minutes. Avoid soaking mushrooms in water, simply wipe them clean with a damp cloth so they don't turn soggy.
- Aji limo is fiery and floral—if you can't find it, aji amarillo paste or a fresh Fresno chile works beautifully. Always taste the marinade before adding mushrooms, it should be bold, tart, and a bit spicy.
- The leche de tigre is the soul of this dish.
- If.
- If you have extra, save it—it's a legendary hangover cure in Peru, though I can make no medical promises beyond its ability to wake up your ancestors.
Serving suggestions
- Serve in shallow bowls with boiled sweet potato and choclo on the side. Pair with a crisp pilsner or a cold glass of chicha morada.
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Recipe by
Mateo Quispe
Specialises in Peruvian cuisineMateo makes ceviche with leche de tigre that will wake your ancestors. He uses rocoto peppers for heat.
Describe yourself in three words: Acidic, spicy, ancestor-waking.