Vegan mushroom ceviche with coriander

Vegan mushroom ceviche with coriander: fresh king oyster mushrooms, lime, onion, chilli and olive oil make a zingy, aromatic dish without fish.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 180 kcal per serving
• Protein: 6 g
• Fat: 14 g
• Carbs: 8 g

Ingredients

• 300 g king oyster mushrooms
• 1 onion
• 2 unwaxed limes
• 1 chilli
• 2 tbsp olive oil
• 1 clove of garlic
• 1 bunch of coriander

Method

You’ll need: chopping board · knife · mixing bowl

1. Slice the king oyster mushrooms thinly. Shave the onion into fine rings and rinse briefly in cold water.
2. Squeeze the limes and put the juice in a bowl. Finely chop the chilli and garlic and stir both into the juice.
3. Mix the king oyster mushrooms with the marinade and leave them in the fridge until they soften a little.
4. Finely chop the coriander and fold it into the mushrooms with the onion. Drizzle over the olive oil and season the ceviche to taste.
5. Gently stir the ceviche once more before serving.
6. Serve the ceviche well chilled, straight after marinating.

Good to know

This ceviche is fresh, clear and pleasantly spicy. The lime noticeably changes the texture of the mushrooms without cooking them. That's exactly what makes it so interesting.

Swaps

King oyster mushrooms → oyster mushrooms (similarly delicate, also contain fibre). Onion → shallot (milder and finer in flavour). Coriander → parsley (also provides vitamin K and goes well with lime). Olive oil → avocado oil (mild, with monounsaturated fatty acids).

Allergens

The recipe is naturally vegan and gluten-free; reduce the chilli for children, and during pregnancy only make it with very fresh, thoroughly cleaned ingredients.

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