Mushroom Ceviche


Prep/cooking: 1 hour
Servings: 6-8


  • 4 lb of fresh mushrooms. The mushrooms need to be both cleaned and sliced.
  • 3 garlic cloves. Mince all three cloves.
  • 1 medium size onion, julienne
  • 1 ½ tablespoon of chopped parsley
  • 1 ½ tablespoon of chopped cilantro
  • 3 ají limo / chili. They need to be deseeded and deveined and then finely chopped
  • Squeeze the juice out of 6-8 limes.
  • Salt
  • Pepper

Cooking Instructions

  1. Combine the mushrooms with the garlic, onion, chili, salt, pepper, parsley and cilantro.
  2. Pour both the juice squeezed from the limes along with the olive oil and mix with the rest of the ingredients.
  3. Add salt and pepper to your liking
  4. Serve the mushroom ceviche on lettuce leaves or on a plate. Garnish the mushroom ceviche with a slice of chili.