Mushroom ceviche

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

  • About

There’s nothing like the hot melt-in-your-mouth taste sensation of this South American-inspired dish. Combining very pretty pink, grey and yellow oyster mushrooms with traditional salted and citrus-cured fish, soy sauce and sesame oil, onion and chilli, it is also a nod to the fashionable fusion of Peruvian and Japanese cuisine, called ‘Nikkei’, perfect for anyone who loves strong flavours and eclectic textures. The best ceviche is always served chilled, which is why this recipe includes a