FAB FINDS + EATS: MUSHROOM CEVICHE
As always, the JW Marriott El Convento Cusco will be my home base. There's so much to love about this hotel - its charm, history, warmth, location, and most recently, the arrival of Thais Rodriguez, Executive Chef & B. This rockstar, young female chef hit the ground running, drawing from all the goodness the local region offers and her creativity and passion for health to completely revamp the food and beverage menus. (Yes, even the cocktails pack a healthy punch. More on that soon.)
Earlier this week, she shared this recipe for a "Mushroom Ceviche" which was inspired by a visit to the local San Pedro Market in Cusco. Easy enough to make at home and in great anticipation for the culinary heaven that awaits me, it's the perfect recipe to kick off the "Fab Finds + Eats" series.
By Chef Thais Rodriguez, JW Marriott El Convento Cusco
- 8 ounces of button mushrooms
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger juice, grate the ginger then squeeze the juice
- ¼ red onion, julienne
- ¼ cup fresh lime juice
- ½ aji limo pepper, seeded, julienne (you can substitute with any chili pepper you can find)
- Fresh cilantro, chopped (about 1 tablespoon)
- Micro cilantro or whole cilantro torn into pieces
- Aji limo pepper (or chili pepper) sliced in thin rounds for garnish
- Salt and pepper
- Toasted corn nuts (in Peru called Maize Chulpi)
Prep the mushrooms:
- Slice the mushrooms thinly, but not too thin that they fall apart.
- In a sauté pan on medium heat, add the garlic and the sliced mushrooms.
- Pour in the fresh ginger juice and sauté until mushrooms are slightly tender. (Side note: you don’t want to cook the mushrooms all the way; you want it to still have a bite to it.)
- Remove from heat and set aside
Assemble the Ceviche:
- In a mixing bowl, combine the red onions, fresh lime juice, julienned aji pepper, and chopped cilantro. Taste and add salt and pepper as needed.
- Add in the mushrooms and toss, taste again and add salt as needed. (Side Note: I prefer my ceviche spicy; in this case I would taste and adjust the amount of chili pepper to give it more of a kick.)
- Allow to sit for about 3 minutes to allow the lime juice to finish cooking the mushrooms.
- Serve in a bowl, piled in the center, and garnish with the corn nuts, thin sliced chili pepper rounds, and some fresh micro cilantro or whole cilantro.