Mushroom Ceviche

Ingredients

200g oyster mushrooms (or your preferred mushrooms)
1/2 cup Peruvian yellow chili puree (de-seed, boil, and blend chilies, then strain)
1/3 cup mushroom water (reserved from boiling the mushrooms)
1/2 tsp soy sauce
1/2 cup fresh lime juice
2 cm fresh ginger, peeled
1 garlic clove, peeled
1/4 red onion, thinly sliced
Salt & black pepper to taste
1 tbsp flavorless oil (like grapeseed or light olive oil)
Fresh coriander (cilantro), chiffonade (for garnish)
Choclo (Peruvian large corn) (optional)
Cancha (toasted corn kernels) (for crunch)
Boiled sweet potato, diced (for balance)

Prepare the mushrooms: Trim the tough ends, boil them until the water reduces, and save 1 cup of the mushroom water. Sauté in light oil for about 5 minutes to enhance flavor.
Make the “Tiger’s Milk” (Leche de Tigre):
- In a blender, combine 1/2 cup Peruvian yellow chili puree, 1/3 cup mushroom water, 1/2 tsp soy sauce, 1/2 cup lime juice, 2 cm ginger, 1 garlic clove, 1/4 red onion, salt, and black pepper.
- Blend until smooth and slowly add 1 tbsp flavorless oil to emulsify. Chill in the fridge until ready to serve.
Assemble the ceviche:
- Toss the sautéed mushrooms with thinly sliced red onions, coriander chiffonade, choclo, cancha, and boiled sweet potato dices.
- Pour the chilled "Tiger’s Milk" over the mushroom mixture just before serving.
Serve: Garnish with extra coriander, cancha, or avocado slices. Serve cold for the best flavor!