By CunSwim on September 06, 2005
Photo by mjunge
Photo by mjunge
"A delicious topping for tostadas or with crackers. Great appetizer! I use regular buttons because it is all I can get, but I am sure you can use all kinds."
Serving Size: 1 (196 g)
Servings Per Recipe: 6
"Very good, and tastes amazing with shitake mushrooms (their soft texture goes great with this). I also used coriander instead of cilantro, which also works great.
Oh: and I did it without any steaming. As in other ceviche recipes, the lime juice can cook the mushrooms in 10-20 mins with no heat whatsoever."
"This tasted good and was easy to make. Because I made this for someone with a special diet I did not use the oil or salt. Thanks for the recipe."
"This recipe produced Mushroom Ceviche that was even better than the one we drove 1.5 hours out of Lima Peru to eat! I used yellow tomatoes from my garden as I had plenty that needed to be eaten. Fantastic!"
"This is devine. I am having this on top of Recipe #113333 for lunch and it complements seafood really well. Cannot wait to have it in Recipe #53541 for dinner tonight. I chopped the mushrooms up a bit so that no one flavor would dominate a mouthful. I had some cilantro I needed to use up and I am so glad I tried this. Thanks for sharing."
"CunSwim, This was great. I cut the recipe into thirds because I'm the only one that likes mushrooms. It was really good. Unfortunatly I forgot habaneros at the market so it's a little bland (my fault). I won't do that again :) I love the lime it so reminds me of Mexico. I will definately make this again. I took photos and i'm trying to get them posted. Thanks again, Barbara"
"Different and delicious! I agree with cookgirl that this would have been great on french bread. We only had little Tostido "scoops" so instead of mushroom slices, I chopped them fine and had a wonderful dip. Thank you for the recipe!"
"Very delicious! I cut the amount of tomatoes in half because I wanted more mushroom, less tomato taste. Used standard brown mushrooms, portobellas, and oyster. For the dinner guests, I toned down the heat, using only a tiny bit of jalapeno and some Anaheim pepper. We think the mixture tastes best at room temperature. We prefer the ceviche better with cut up pieces of bolillo bread (Mexican "French" bread) instead of the corn "scoopable" chips that were also served. We felt the corn tortillas overwhelmed the taste of the mushroom ceviche, whereas the bread complemented it and also made a useful sponge for sopping up the juices. *Very Important* that the mixture be marinated in a non-reactive (non-metal) bowl. Three of us rated it and give this recipe a resounding 5 star review."