A fish-free vegan mushroom ceviche made with mango and lime! A perfect refreshing and flavorful dish to serve as an appetizer, snack, or at a party.
Before going vegan, fish was a big part of my diet. I actually gave up beef, poultry, and chicken long before I finally cut the cord with fish. While I thought I would miss fish, I didn't really miss it much because of my ability to veganize many of my favorite dishes.
Case and point, this vegan mushroom ceviche with mango. This recipe gives me all of the same acidic and spicy vibes of the real deal, but it's completely vegan!
What is Ceviche?
Ceviche is a classic South American seafood dish that is often served as an appetizer.
There are different varieties of ceviche depending on where you are. The two versions of ceviche you are probably most familiar with are Peruvian ceviche and Mexican ceviche. The Peruvian version is simple and typically only white fish like flounder or sea bass, red onion, rocoto pepper, cilantro, and lime. A Peruvian ceviche usually is mixed with lime and served immediately with corn and/or sweet potato on the side.
On the other hand, Mexican ceviche uses white fish or even shrimp along with tomatoes, cucumber, jalapeño, avocado, cilantro, and lime. An authentic Mexican version also tends to marinate longer than the Peruvian version, so the acid essentially cooks the fish (a process known as denaturing).
Ingredients for a Vegan Mushroom Ceviche
Since my boyfriend and recipe developer behind Best Served Vegan is Peruvian, we are veganizing a classic Peruvian ceviche for this recipe. Essentially, we use all of the same ingredients as the original but swap the fish for mushrooms. This vegan mushroom ceviche is super easy to make. In fact, I already had every ingredient I needed in my refrigerator and pantry already. Here are the base ingredients you need for this recipe:
- Mushrooms: These will act as the "fish" component of the dish. I used white button mushrooms in this recipe, but oyster mushrooms would also work well.
- Red Onion: When soaked in the lime, red onions are just divine! Make sure to finely slice them, so they mix in well.
- Limes: A must-have ingredient that gives the ceviche its citrusy, tangy flavor.
- Cilantro: An essential herb that gives the ceviche its freshness.
- Rocoto Pepper: A traditional add-in that gives the ceviche a spicy touch. You can typically find these peppers at your local Latin American grocery store, but you can also use jalapeños instead. Remove the seeds or add less if you aren't a bit spicy person.
- Salt and Pepper: Add as much or as little as you'd like.
- Mango: Authentic Peruvian ceviche doesn't usually have mango in it, but I love the sweetness mango adds to this salty appetizer. Plus, mango is in season right now, so why not?
If you want to bulk up the ceviche more, here are some optional ingredients you could add:
- Avocado: Since we are doing a more traditional Peruvian ceviche recipe, we won't be adding avocado. But I am an avocado fanatic, so I completely understand if you want to add it in.
- Corn: Traditional Peruvian ceviche always has to have some corn on the side.
- Tomatoes: Similar to avocado, tomatoes aren't typically in Peruvian ceviches. However, if you love tomatoes, feel free to add them. They add a beautiful pop of color!
- Sweet Potato: A great choice to add on the side of your ceviche!
How to Make Vegan Mushroom Ceviche?
Ceviche is a great appetizer because it requires no cooking and only uses two bowls for an easy clean up! There are only three steps to pull this vegan mushroom ceviche together:
- Wipe mushrooms with a damp cloth to clean them instead of running them underwater so they don't get soggy. Chop them into quarters, and mix the mushrooms with ½ teaspoon of salt. Set aside while you wash and chop the remaining ingredients.
- Wash and chop the mango, red onion, rocoto pepper, and cilantro. Mix together with the mushrooms, lime juice, ½ teaspoon of salt, and white pepper.
- Serve and enjoy!
How to Serve Ceviche
Ceviche on its own makes for a light and refreshing appetizer or side dish. I like putting the ceviche in a shot glass or cocktail glass for a beautiful presentation. If you're bringing the ceviche to a party, here are some options you can serve it with:
- Spooned into the center of an avocado
- On top of crispy tostadas
- Piled on top of plantain chips
- Accompanied with tortilla chips for dipping
- Stuffed into Bibb lettuce to make lettuce cups
I really enjoy making classic dishes with a vegan twist! There are so many reasons to love this vegan mushroom ceviche with mango and lime, it's:
- Perfect for a party
Let me know if you try out this recipe, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
Looking for More Recipes?
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- Spicy Noodle Stir Fry
- Beyond Sausage Vegan Paella