Ceviche with Mushroom, Green Apple, and Jicama
Challenge 22Ceviche is a traditional Mexican and Peruvian dish that is raw, crunchy, citrussy, and usually prepared with fish. Ours is a cruelty-free version using just tasty plant-based ingredients! Ceviche is perfect as a refreshing summer snack or side dish that takes your tastebuds on a journey to Latin America.
This ceviche recipe is your introduction to a delicious Mexican staple: jicama. What is jicama? Pronounced “hee-ka-muh”, this root vegetable, aka the Mexican turnip, is light, sweet, crunchy, and a little nutty in flavour.
Can’t find jicama? This recipe is also delicious replacing the jicama with radish (for a slightly spicier version) or turnip.
- 1½ cups peeled jicama, cut into thin strips or small cubes
- 4 large mushrooms (oyster, shiitake, or button mushrooms), thinly sliced
- 1 green apple, diced
- ½ red onion, thinly sliced
- 1 cucumber, diced
- 1 handful chopped fresh cilantro (coriander)
- Juice of 3 lemons
- 1 tbsp. orange or tangerine juice
- 1 tbsp. soy sauce or tamari
- 1 tbsp. olive oil
- 1 serrano pepper or chili pepper, finely chopped (optional)
- Salt and black pepper to taste
- Put the mushrooms in a large bowl and cover with lemon juice. Let them sit for 8–10 minutes to soften.
- Add the orange juice, soy sauce, olive oil, chili, salt, and pepper. Stir gently.
- Add the jicama, apple, cucumber, and red onion. Stir gently to keep your veggies crunchy.
- Add the cilantro, taste, and add any extra seasoning you like.
- Refrigerate for 5 minutes before serving to deepen and enhance the flavors.
- Serve with tostadas, tortilla chips, or in tacos.
- To enhance the flavor of the mushrooms, sauté them beforehand in a pan with a little oil, salt and pepper until well browned.
- Add some cubed avocado before serving for a creamy addition to complement the fresh citrus flavours.
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