📝 About This Recipe
This vibrant plant-based take on Peru's national dish replaces traditional seafood with meaty, umami-rich mushrooms that perfectly soak up the zesty 'Leche de Tigre.' Combining the bright acidity of Key limes with the subtle heat of Aji Limo, this dish offers a refreshing and sophisticated explosion of flavors. It is an ideal appetizer for those seeking the authentic soul of Peruvian cuisine with a modern, vegetarian elegance.
🥗 Ingredients
The Mushrooms
- 500 grams White Button or Cremini Mushrooms (cleaned and sliced into 1/4 inch thick pieces)
- 200 grams King Oyster Mushrooms (torn into bite-sized strips for varied texture)
Leche de Tigre (The Marinade)
- 10-12 pieces Key Limes (Limón Sutil) (freshly squeezed, do not over-squeeze to avoid bitterness)
- 1 piece Aji Limo (seeded and minced (keep seeds for more heat))
- 1 teaspoon Fresh Ginger (grated and squeezed for juice only)
- 1 clove Garlic (finely grated into a paste)
- 3 tablespoons Fresh Cilantro (finely chopped)
- 1/4 cup Vegetable Stock (chilled; adds body to the marinade)
- 1 teaspoon Fine Sea Salt (to taste)
The Aromatics & Texture
- 1 medium Red Onion (very thinly sliced into feathers (pluma))
- 1 stalk Celery (finely minced)
Traditional Accompaniments
- 1 large Sweet Potato (Camote) (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian Giant Corn) (boiled kernels)
- 1/2 cup Cancha (Toasted Corn) (for crunch)
- 4 leaves Bibb Lettuce (for serving)
👨🍳 Instructions
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1
Prepare the red onion by slicing it into paper-thin 'feathers.' Immediately soak the slices in a bowl of ice water for 10 minutes to remove the harsh bite and ensure maximum crispness.
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2
In a large chilled stainless steel or glass bowl, combine the sliced mushrooms. Unlike fish, mushrooms are porous, so ensure they are dry before starting.
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3
Add the salt and the minced Aji Limo to the mushrooms. Toss gently and let them sit for 2 minutes; the salt will begin to draw out the mushrooms' natural essences.
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4
Add the garlic paste, ginger juice, and minced celery to the bowl. Mix thoroughly so every mushroom slice is seasoned.
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5
Squeeze the limes directly over the mushrooms. Pro tip: Squeeze by hand and stop halfway through to avoid the bitter oils from the white pith.
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6
Pour in the chilled vegetable stock. This dilutes the acidity slightly and creates the 'milk' or juice that is characteristic of a great ceviche.
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7
Add 2-3 ice cubes to the mixture. Stirring with ice keeps the temperature low, which preserves the firm texture of the mushrooms.
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8
Drain the red onions and pat them dry. Fold half of the onions and all of the chopped cilantro into the mushroom mixture.
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9
Taste the liquid. It should be 'electric'—bright, salty, and spicy. Adjust salt or lime as needed.
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10
Let the ceviche marinate for just 3 to 5 minutes. Any longer and the mushrooms may become too soft.
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11
Remove the ice cubes before serving to prevent the sauce from becoming watered down.
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12
To plate, place a lettuce leaf on one side of a shallow bowl. Arrange a few slices of sweet potato and a spoonful of choclo next to it.
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13
Mound the mushroom ceviche in the center, ensuring you pour plenty of the Leche de Tigre over the top.
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14
Garnish with the remaining red onions and a sprinkle of crunchy cancha corn for the perfect textural contrast.
💡 Chef's Tips
Always use the freshest mushrooms possible; they should be firm and blemish-free for the best 'snap' in every bite. If you cannot find Aji Limo, a habanero pepper is a good substitute for heat, though use it sparingly as it is quite spicy. For an extra creamy Leche de Tigre, blend 2 tablespoons of the mushrooms with a little lime juice and stock before mixing with the rest. Serve in chilled bowls to maintain the refreshing temperature that defines a true Peruvian ceviche experience. If you want a more substantial dish, add diced avocado just before serving for a rich, buttery finish.
🍽️ Serving Suggestions
Pair with a cold glass of Peruvian Chicha Morada (purple corn drink) for a classic sweet-and-sour balance. A crisp, dry Sauvignon Blanc or a chilled Pisco Sour makes for an adult beverage pairing that cuts through the acidity. Serve alongside 'Leche de Tigre' shots in small glasses for a trendy, cocktail-style presentation. Add a side of fried plantain chips (chifles) for an extra layer of salty crunch. This dish works beautifully as a light lunch or as the opening act of a multi-course Andean-themed dinner.