This refreshing ceviche 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 ceviche 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.
Adapted from "The South American Table," by Maria Baez Kijac (Harvard Common Press, 2003).
Tested by Nilar Andrea Chit Tun.
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