Mushroom Ceviche

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5 from 3 votes

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Servings: servings

Calories: 162kcal

Author: Alan Bergo

Cost: 5

Equipment

1 1 gallon pot with lid for steaming or boiling
1 Steamer basket
1 2 quart mixing bowl

Ingredients

8 oz wild mushrooms
1 teaspoon Morton kosher salt or to taste
3 oz ⅓ cup fresh squeezed lime juice (roughly 4 large limes)
½ a habanero pepper finely chopped, or your favorite fresh hot pepper, to taste
½ oz ½ cup roughly chopped cilantro, culantro, or Vietnamese coriander
2 oz red onion any tough outer layers removed and sliced into paper thin, 1 inch slices
2 oz hearts of palm sliced into ½ inch coins (optional but really good)
¼ cup strong homemade mushroom broth chicken stock, or water in a pinch (see note)
Tortilla chips, for serving Ideally a firm, non-brittle chip like Donkey Chips

Instructions

Prepare the Mushrooms

Trim the mushrooms of stems and any woody parts, then cut into ¼ inch slices or pieces that will fit on a tortilla chip.
If you’re using wild mushrooms you may have a good amount of trim. Save the trim, put it into a small 2 quart saucepot with a bay leaf, ½ a chopped medium onion and a crushed clove of garlic.
Add water to the pot until the mushrooms are barely covered, bring to a simmer, turn the heat to low, cover and cook on low heat for 1 hour. Cool, strain the liquid and reserve. To enhance the shelf life, add a good pinch of salt to taste. This is optional.
If you would prefer to boil the mushrooms, see the recipe notes.

Steaming the Mushrooms

Put the mushrooms in a large pot, like a pasta pot fitted with a steamer basket and a few inches of water. Bring the pot to a boil, turn the heat to medium and steam for ten minutes.
Remove the mushrooms to a bowl, toss with the salt and cool while you prepare the rest of the ingredients. From here the mushrooms can be prepared ahead of time up to 2-3 days if you like.

Assemble the Ceviche

Add the remaining ingredients and mix well, double check the seasoning for lime, heat and cilantro and serve with tortilla chips.

Video

Notes

Boiling the Mushrooms

The mushrooms can also be boiled and this is what’s called for in the original recipe. To do that, combine 1 quart of water and 1 tablespoon salt for each 8 oz of mushrooms. Bring the water to a boil, add the mushrooms, cover, bring to a boil for 5 minutes, then drain.

Know that this can cause many mushrooms, especially wild ones to become slippery and mucilaginous, as well as leaching pigment from brightly colored mushrooms like chicken of the woods. The catch is that you won’t have as much liquid left over if the mushrooms are steamed, which is why I adjust the steamed version with a splash of mushroom or chicken stock, or water in a pinch.

Nutrition