Mushroom Ceviche
Recipe featured on NAMA Culinary Webinar on Instagram 2025 August 17 1:00 pm Central. This recipe incorporates Milk cap, Lactifluus corrugis, mushrooms.
Ingredients
Mushrooms
- 8 oz milky cap mushrooms Lactifluus corrugis
- moderately salted water for poaching, cover mushrooms plus 1-2", about 24 ounces
Leche de Tigre
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- 2 tbsp water
- ½ inch nub ginger brunoise
- 2 cloves garlic brunoise
- ½ bunch green onion greens sliced
- 1 whole jalapeño seeded, brunoise
- 1 rib celery brunoise
- ¼ bunch cilantro chiffonade
- 2 tsp salt plus more to taste
Garnish
- Thinly sliced red onion
- Brunoise of celery
- Chopped cilantro
- Chips for serving (optional)
Instructions
Prepare the Mushrooms
- Cut mushrooms into equal-sized pieces (either medium dice or ½-inch slices).
- Poach in moderately salted water until just cooked.
- Drain well, pat dry, and allow to cool to room temperature.
Make the Leche de Tigre
- In a bowl, combine lime juice, lemon juice, and water.
- Add ginger, garlic, celery, jalapeño, green onion greens, and cilantro.
Marinate
- Pour the Leche de Tigre mixture over the cooled mushrooms.
- Marinate in the refrigerator for at least 30 minutes, up to 24 hours.
- Season to taste with salt.
Garnish and Serve
- Garnish with red onion, celery brunoise, and cilantro.
- Taste and adjust salt and acidity as needed.
- Serve chilled, with chips if desired.
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