Oyster Mushroom Ceviche!! No raw fish in this dish – just juicy, tasty oyster mushrooms. This is fun to share as a summertime appetizer or meal for 2 and you can dip with tortilla chips, raw chips or veggies. 😋 If you watch the video above, I show you all three!
I get the best mushrooms at my Farmer’s Market but you can also find these at Whole Foods or at your local Asian grocery. Oyster mushrooms are amazingly tender with a great texture and mild taste that works perfectly in raw dishes.
Ceviche is traditionally made with raw white-fleshed fish, but this is a much healthier & environmentally-friendly version. The citrus in the dish is used to ‘cook’ the fish but in this case it lightly softens the mushrooms and makes a delicious sauce!
Oyster Mushroom Ceviche
- 1 lb oyster mushrooms
- 1/2 lemon, juiced
- 1 lime, juiced
- 1 cup tomatoes, diced
- 1/2 cup cilantro
- 3 scallions, white parts only, diced
- 1 garlic clove, finely minced
- 1 avocado, diced
- 2 tbsp pickled jalapenos, diced
- 1 tsp sea salt
- 1 tsp dulse flakes
- Pull apart the oyster mushrooms into bite-sized shreds to mimic pieces of fish
- Add the lemon & lime juice and toss gently to coat
- Add all your other ingredients to the mixing bowl & stir to combine
- Let rest 10-15 minutes to let the flavors incorporate
- Serve with veggies or tortilla chips to dip, Enjoy!
If you make this ceviche, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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