Ceviche de Champiñones & Alcachofa

Name: Ceviche de Champiñones & Alcachofa
Cuisine: Peruvian
Ingredients: 1¼ lbs (600 g) mushrooms; 6 large artichoke hearts; ½ tsp freshly ground pepper; 2 tbsp olive oil; 1 red onion, julienned; Juice of 8 key limes; 4 ajíes limo, chopped very fine; 4 cloves garlic, minced; 1 tbsp freshly chopped parsley; 1 tbsp freshly chopped cilantro

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

The Mantaro valley, high in the Andes, is the site of Peru’s first capital city Jauja, (pronounced ‘How-ha’). Here, artichoke fields stretch as far as the eye can see. Understandably the people of this region eat them with everything. This unusual and extremely healthful ceviche is light, colorful and delicious.

Ingredients

1¼ lbs (600 g) mushrooms
6 large artichoke hearts

Americas
Peru
Jauja
Starter
Gluten-free
Vegan

Method

Preparation

Clean and trim the artichoke hearts. Bring a large pot of salted water with a little lemon juice to the boil and cook hearts until tender, about 30 minutes. Drain well, let cool and slice.

Wipe mushrooms with a damp paper towel and trim stem ends. Slice fine and place in a large bowl, along with the artichoke slices.

Season mushroom and artichokes with salt