Mushroom Ceviche

Ceviche is found throughout Latin America. The word refers to using citrus juice to “cook” fish. In this case, the mushrooms appear to have been cooked but are actually marinated in lime juice. This dish makes a superb appetizer or as a side with grilled meat or fish. Cut the jicama, bell pepper and tomato in quarter-inch dice so they marinate evenly.

Chef Ian Clark

  • Enlarge Thumbnail for Mushroom Ceviche
    • Phases234
    • 4
    • 15 Minutes
    • 2 Hours
    • 2 Hours, 15 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 7g
    • 9g
    • 2g
    • 2g
    • 7g
    • 100


  • 2 cups button mushrooms, washed, patted dry and cut into quarters
  • ½ cup diced jicama
  • ½ cup diced red bell pepper
  • ⅛ cup green onion, thinly sliced
  • 3 tablespoon thinly sliced cilantro (tender stems and leaves only)
  • 5 large cloves garlic, thinly sliced
  • 2 jalapeƱos*, seeded and diced small
  • 1 medium tomato, diced
  • ½ cup freshe-sqeezed lime juice
  • ⅛ cup extra-virgin olive oil
  • Salt, to taste


  1. In a medium bowl, toss together the mushrooms, jicama, bell peppers, green onion, cilantro, garlic, jalapeños, tomato, lime juice, olive oil and salt. Cover and refrigerate for two hours, stirring occasionally.

  2. Divide into four small cups and serve.

*Wear rubber gloves when handling chile peppers and be careful not to rub your eyes.