📝 About This Recipe
This vibrant plant-based reimagining of the Peruvian classic swaps seafood for the meaty, umami-rich texture of King Oyster mushrooms. Marinated in a zesty 'Leche de Tigre' made from fresh lime juice, ginger, and a hint of seaweed, the mushrooms absorb the bright, acidic flavors while maintaining a satisfying bite. It is a refreshing, sophisticated appetizer that proves you don't need fish to capture the soul of the Pacific coast.
🥗 Ingredients
The 'Protein'
- 1 lb King Oyster Mushrooms (sliced into 1/2-inch thick rounds or bite-sized cubes)
- 1 teaspoon Fine Sea Salt (for blanching and seasoning)
The Vegan Leche de Tigre
- 3/4 cup Fresh Lime Juice (about 6-8 limes, freshly squeezed)
- 1/2 inch Fresh Ginger (peeled and smashed)
- 1 clove Garlic (smashed)
- 1/4 piece Nori Sheet (finely shredded to add a hint of the sea)
- 1 tablespoon Aji Amarillo Paste (or one habanero seeded and halved for mild heat)
- 4-5 pieces Cilantro Stems (for infusing the marinade)
The Aromatics and Texture
- 1/2 large Red Onion (very thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro Leaves (roughly chopped)
- 1 piece Red Fresno Chili (thinly sliced into rings)
- 1 medium Sweet Potato (boiled, peeled, and sliced into thick rounds)
- 1/4 cup Toasted Corn (Cancha) (for crunch)
👨🍳 Instructions
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1
Bring a medium pot of salted water to a rolling boil. Prepare an ice bath in a separate bowl nearby.
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2
Add the sliced King Oyster mushrooms to the boiling water for exactly 2 minutes. This softens the fibers and gives them a tender, 'scallop-like' texture.
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3
Immediately drain the mushrooms and plunge them into the ice bath to stop the cooking process. Once cold, drain thoroughly and pat dry with a clean kitchen towel.
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4
In a small blender or using a whisk, combine the lime juice, smashed ginger, garlic clove, cilantro stems, and aji amarillo paste. Let sit for 10 minutes to infuse, then strain through a fine-mesh sieve into a large glass bowl.
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5
Stir the shredded nori into the strained lime mixture. This provides the essential 'ocean' flavor without using fish stock.
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6
Soak the thinly sliced red onions in ice water for 5 minutes to remove their harsh bite, then drain and pat dry.
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7
Place the dried mushrooms in the bowl with the lime marinade. Toss gently to ensure every piece is coated.
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8
Add the sliced red onions and half of the chopped cilantro to the bowl. Season with a pinch of sea salt and toss again.
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9
Cover the bowl and refrigerate for 15-20 minutes. Unlike fish, mushrooms won't 'overcook' in the acid, but 20 minutes is the sweet spot for flavor absorption.
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10
To serve, place two slices of boiled sweet potato on each plate or in wide shallow bowls.
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11
Spoon a generous portion of the mushroom mixture over the sweet potatoes, ensuring you include plenty of the liquid (the Leche de Tigre).
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12
Garnish with the sliced Fresno chilies, the remaining fresh cilantro, and a handful of toasted cancha corn for a salty crunch.
💡 Chef's Tips
Always use fresh lime juice; bottled juice is too bitter and lacks the floral notes needed for ceviche. If you cannot find King Oyster mushrooms, Button or Cremini mushrooms work, but slice them thicker to maintain texture. For a creamier marinade, blend 2-3 pieces of the blanched mushrooms into the Leche de Tigre before straining. Ensure the mushrooms are very dry after the ice bath so they don't dilute the marinade. Add a splash of coconut milk to the marinade if you prefer a 'Ceviche al Coco' style that is slightly richer.
🍽️ Serving Suggestions
Serve with a side of thick, salty plantain chips (chifles) for dipping. Pair with a crisp Pisco Sour or a chilled dry Riesling to complement the acidity. Add sliced avocado on top just before serving for a buttery contrast. Serve in chilled martini glasses for an elegant, upscale dinner party presentation. A side of steamed corn on the cob (choclo) helps balance the heat and acid.