Lunch · 20 min · peruvian

Ceviche de Champiñones

Portobello mushrooms does the heavy lifting here, with limes rounding it out. A Peruvian lunch that takes 20 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Portobello mushrooms
• 8 Limes
• 1 Red onion
• 1 Ají limo
• 1/3 cup Cilantro
• 1 Sweet potato
• 1 ear Choclo corn
• 2 tbsp Olive oil
• 1 tsp Salt

Steps

1. Slice the portobellos 1/4 inch thick. Briefly sear in a dry hot skillet 2 minutes per side — just enough to deepen the flavor, keeping them meaty.
2. Toss the warm mushrooms with lime juice and salt; marinate 15 minutes. They drink up the leche de tigre like the sea bass version does.
3. Fold in the sliced red onion, minced ají limo, cilantro, and olive oil. Taste for the bright-salty-fiery balance.
4. Serve over sweet potato slices with choclo kernels scattered around.
5. A fully plant-based ceviche that regulars order by name — proof the technique matters more than the fish.

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