Peruvian · 25 min · serves 4

Ceviche de Champiñones (Mushroom Ceviche)

Kept by The Bhook kitchen

Ingredients

• 400 g mushrooms (button or oyster)
• 1 red onion
• 3 limes
• 1 medium chilli (yellow or red)
• 4 tbsp fresh coriander
• 1 small sweet potato
• 1 cob corn
• 2 tbsp olive oil
• salt

Method

1. Slice the mushrooms into thin strips. If using oyster mushrooms, tear them into pieces.
2. Juice the limes into a large non-metallic bowl and add 1 tsp salt.
3. Thinly slice the red onion and chilli. Add both to the lime juice and let sit 5 min until the onion softens and turns bright pink.
4. Add mushrooms to the bowl, stir gently, and leave to marinate for 15 min. The mushrooms should look slightly whiter and firmer.
5. Peel and cut the sweet potato into 2 cm slices. Boil in salted water for 10 min or until soft when poked with a fork. Drain and set aside.
6. Shave the corn off the cob and cook in boiling water for 3 min. Drain.
7. When ready to serve, drizzle olive oil over the marinated mushrooms, add chopped coriander, and adjust salt. Spoon onto plates. Serve with sweet potato and corn on the side.

If the mushrooms taste rubbery, they need more time in the lime juice to cure.