Home: Recipes: Appetizer

Peruvian Ceviche

Category (Vegan): Appetizer

Peruvian Ceviche


½ pound tree oyster mushroom
½ pound cremini mushroom
¾ cup fresh lime juice (approx. 6 limes)
2 cloves garlic
½ bunch fresh cilantro
1 teaspoon sea salt
1 tablespoon aji amarillo paste
½ teaspoon cumin
1 date, pitted


Clean oyster mushroom and remove the base part. Clean cremini mushroom and slice them.

Place mushroom into a glass dish, preferably one with a lid.

Place lime juice, garlic, cilantro, sea salt, aji amarillo paste, cumin and date into a food processor and blend.

Pour sauce over mushroom, and mix well with your hands, incorporating the sauce into the mushroom.

Cover and refrigerate for at least several hours.

Shake or stir mushroom several times while they are in the fridge. Mushroom should significantly reduce in size as they "cook" in the lime juice sauce.

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