Mushroom Seviche 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Immigrant's Table Jul 18, 2012

This refreshing seviche from Peru is ideal to serve as an appetizer, either in a bowl or glass or as a topping for toasted bread. Don't use much hot pepper -- just enough to give the seviche a little heat.

Make Ahead: The mushrooms need to be refrigerated in the marinade for 2 to 3 hours.

Servings: 6 - 8
  • 3/4 cup fresh lime or lemon juice
  • 1 pound fresh, firm, perfectly white mushrooms, tough stem ends trimmed off and discarded, wiped clean with a damp cloth or paper towel, cut into 1/4-inch slices
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced red onion, cut into 1-inch pieces, soaked in hot water for 5 minutes and drained
  • 4 cloves garlic, coarsely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon dried oregano
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons thinly sliced red bell pepper
  • 1 small jalapeño pepper, seeded and minced


Bring a large saucepan of water to a boil over medium-high heat. Add 1 tablespoon of the lime or lemon juice, then add the mushrooms and cook for 30 seconds. Pour into a colander to drain, then transfer to a large nonreactive bowl (preferably glass or ceramic) and add the celery and onion. Stir to combine.

Combine the garlic, salt, white pepper, hot pepper sauce and oregano in a blender and process for a few seconds, until the garlic is minced. Add the remaining lime or lemon juice and the oil; pulse until the ingredients are well blended. Add to the mushroom mixture in the bowl and toss to combine. Taste, and add salt and/or hot pepper sauce as needed. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Drain the liquid from the bowl, then add the red bell and jalapeno peppers. Cover and refrigerate for up to 1 day before serving.

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Recipe Source

Adapted from "The South American Table," by Maria Baez Kijac (Harvard Common Press, 2003).

Tested by Nilar Andrea Chit Tun.

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