Oyster mushroom & white bean ceviche

Oyster mushroom & white bean ceviche

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

True story, this is one of the first three dishes we ever dreamed up for the restaurant. We know ceviche is served at mainstream Latin restaurants, but a plant-based one presented some fun. The mushrooms are so fishy and the white beans add a meaty texture, with both pulling out the citrus. It’s a beautiful entrée for any occasion.

Ingredients

Quantity Ingredient
190g cooked white beans, such as cannellini or any white bean you prefer
1 red onion, thinly sliced
3 tomatoes, seeds removed and thinly sliced into strips
250g oyster mushrooms, roughly torn into 1 cm strips
1 orange, juiced
3 limes, juiced
large handful coriander leaves, finely chopped
small handful mint, finely chopped
1 tablespoon vegetable oil or light- flavoured olive oil
1 teaspoon your favourite hot sauce
2 teaspoons salt
1 teaspoon caster sugar
1 avocado, diced, (optional)
Tostones, to serve
or corn chips, to serve

Method

  1. Place all of the ingredients except the sugar, avocado (if using) and tostones in a large bowl and mix well to combine. Set aside in the fridge to rest for at least 1 hour, to allow the flavours to develop. If you prefer a slightly less acidic finish to the dish, add the optional sugar. We prefer it without.
  2. Spoon the ceviche into short glasses and top with the diced avocado.
  3. Serve with tostones or corn chips.
Tags:
Vegan
Plant-based
Vegetarian
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