Mexican cuisine · Salads & Mezze

Ceviche de Champiñones

Thinly sliced mushrooms cure in lime juice and turn into a vegetarian ceviche with tomato, onion and cilantro.

Ingredients · for 4 servings

• 500 g mushrooms
• 4 limes
• 2 tomatoes
• 1 red onion
• 1 serrano chile
• 1/2 bunch cilantro
• 1 avocado
• 3 tbsp olive oil
• 1 tsp dried oregano
• Salt, pepper
• 8 tostadas (or crisply fried corn tortillas)

Instructions

1. Clean the mushrooms without washing them, and cut into about 2 mm thin slices with a sharp knife.
2. Immediately mix the slices with the juice of three limes and 1 tsp salt and let cure in the fridge for 20 min., stirring twice, until the mushrooms turn glassy and shrink slightly.
3. Meanwhile, seed and finely dice the tomatoes, finely dice the red onion, and seed and very finely chop the serrano chile.
4. Roughly chop the cilantro and fold everything together with the olive oil, the crumbled oregano and the juice of the last lime into the mushrooms.
5. Season with salt and pepper and let cure for another 5 min. so the acidity and heat come together.
6. Dice the avocado just before serving, fold in loosely and arrange the ceviche well chilled with the tostadas.