BUTTON MUSHROOM CEVICHE
This recipe was inspired by two completely different things: first, a trip I took to Miami where I ate almost nothing but ceviche for three whole days, and second, those little marinated, almost-pickled mushrooms you sometimes find in olive bars at fancy food markets. Funny how two different memories can bring you to the same place in the here and now. SERVES 4
PREP TIME: 10 minutes, plus 30 minutes to marinate
COOK TIME: None
10 ounces small button mushrooms (the smaller the better)
3 or 4 tablespoons (60 ml) extra-virgin olive oil (just under ¼ cup)
Juice of 2 juicy limes
Juice of 1 large lemon
1 large shallot or ½ red onion, thinly sliced
1 garlic clove, minced
Salt
Freshly ground black pepper
Sliced scallions or cilantro, for garnish
- In a large bowl, combine the mushrooms, olive oil, lime juice, lemon juice, shallot, and garlic, and stir gently. Season with salt and pepper. Marinate in the refrigerator for at least 30 minutes, and up to 3 hours.
- Taste and season again with salt and pepper, if needed. Garnish with scallions and serve.
VARIATION 1 SPICY MUSHROOM CEVICHE: Add ½ fresh jalapeño pepper (seeded and finely chopped) to the marinade.
VARIATION 2 VEGGIE MUSHROOM CEVICHE: Add ½ sliced green bell pepper, ½ sliced red bell pepper, and 1 shredded carrot to the mushrooms and marinade.
PREP TIP: You can leave these in the fridge for up to a day, so make them ahead of time if you want to get ahead on your meal or party planning.
More Recipes You'll Love
Button mushroom ceviche is the vegetarian twist on the seafood classic — small mushrooms "cook" in a bright bath of lime and lemon juice with sharp shallot and garlic until they turn silky and deeply flavored. No heat, no fuss, just a 30-minute marinade that transforms raw mushrooms into something genuinely exciting. Serve it chilled, scattered with scallions.
Pro Tips
- Use the smallest button mushrooms you can find — they marinate more evenly and have a better texture than large, spongy ones.
- Quarter the mushrooms so the citrus can penetrate; whole mushrooms only cure on the surface.
- Marinate at least 30 minutes but no more than 3 hours — beyond that the mushrooms go rubbery and overly sour.
- The spicy variation with seeded jalapeño is worth trying; a little heat plays beautifully against the citrus.
Frequently Asked Questions
Does this taste like real ceviche?
It echoes the bright, citrusy character of ceviche with mushrooms standing in for fish. It's its own dish — meaty and tangy rather than flaky and briny.
How long does mushroom ceviche keep?
About 2 days in the fridge. The flavor improves over the first few hours, and it's excellent served cold.
What can I serve it with?
Plantain crackers, sliced cucumber rounds, or butter lettuce cups. It also works as a topping for grilled chicken or fish.
Is this recipe Paleo?
Entirely — mushrooms, olive oil, citrus, shallot, and garlic. Vegan, gluten-free, and raw, which makes it perfect for warm weather.
Recipe Card
Ingredients
Method
- Sliced scallions or cilantro, for garnish
- In a large bowl, combine the mushrooms, olive oil, lime juice, lemon juice, shallot, and garlic, and stir gently.
- Season with salt and pepper.
- Marinate in the refrigerator for at least 30 minutes, and up to 3 hours.
- Taste and season again with salt and pepper, if needed.
- Garnish with scallions and serve. VARIATION 1 SPICY MUSHROOM CEVICHE: Add ½ fresh jalapeño pepper (seeded and finely chopped) to the marinade. VARIATION 2 VEGGIE MUSHROOM CEVICHE: Add ½ sliced green bell pepper, ½ sliced red bell pepper, and 1 shredded carrot to the mushrooms and marinade. PREP TIP: You can leave these in the fridge for up to a day, so make them ahead of time if you want to get ahead on your meal or party planning.
