Peruvian Mushroom Ceviche | Vegan

Updated: Dec 28, 2020

This refreshing vegan mushroom ceviche with a Peruvian twist is everything you need on a warm summer day. The sweetness of the corn and sweet potato create a beautiful contrast with the citrusy flavor and hint of spiciness on this dish. And the toasted corn gives a nice salty crunch that you can’t skip on!

mushroom ceviche vegan

Ceviche is one of the most prominent and staple Peruvian dishes that's known to be part of every family gathering, especially on the Peruvian coast.

To make a vegan-friendly version of this captivating Peruvian dish, I did a little bit of research to understand what makes the several different types of ceviche recipes so special.

Peruvian mushroom ceviche

I ended up combining ingredients from a classic Peruvian ceviche recipe without the chili. I’m not the best at tolerating spiciness, but I found a ground chili seasoning blend with the right touch of spiciness that works perfectly on this ceviche recipe! Need another way to enjoy mushrooms? Try these garlicky oven-roasted mushrooms.

ceviche de champiñones


Yield: 4 servings

Prep time: 10 min

Cooking time: 30 min

Total time: 40 min


8 oz mushrooms

1 small or medium onion

1 clove garlic (finely chopped)

1 tsp finely chopped ginger

2 tbsp finely chopped celery

¾ cup chopped cilantro

½ cup lime juice (7 limes)

2 tsp ground chili seasoning (Mrs. Dash Fiesta Lime)

2 tsp salt

Pepper to taste

¾ cup of frozen white corn

1 sweet potato

Garnish: toasted Peruvian corn


1. In a pot, add water and bring to a boil. Add a peeled sweet potato and cook for 30 minutes.

2. In a saucepan, add water and bring to a boil. Add the frozen white corn and cook for 10 minutes.

3. Chop the onion into thin slices and place them in a bowl with salted water. Let them soak for 30 minutes and then rinse. This process removes the bitterness of the onion.

4. In the meantime, finely chop the garlic, ginger, celery, and cilantro. Set aside in the fridge to keep them cold and fresh.

5. Cut 7 limes in half and squeeze them halfway. Don’t squeeze all the way to avoid getting the bitter taste of the lime into the juice.

6. In a bowl, add the mushrooms, salt, chopped garlic, chopped ginger, and chopped celery. Stir well for a minute to infuse all the flavors.

7. Add onion slices, chopped cilantro, lime juice, ground chili seasoning, and pepper to taste. Mix well.

8. Taste and add more salt, pepper, and/or garlic if needed.

9. Optional: Serve with a slice of boiled sweet potato, white corn, and toasted corn.


- Although the sweet potato, white corn, and toasted corn are optional, I highly recommend adding them. The sweetness of the corn and sweet potato pair perfectly with the strong citrusy flavor. And the toasted corn adds a nice crunchy touch to bring it all together.

- The original recipe calls for chili peppers. If you like spicy flavors, add a tsp of chopped chili peppers into the bowl. To compensate for this and avoid a strong spicy flavor, I use the ground chili seasoning blend. It adds just a bit of spiciness but not as much as a chili pepper would. You can also use red chili flakes.

- You can also use half of a medium onion on this recipe instead of one.

Approximate cost:

$8.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. Does not include seasoning.


*Onions have antioxidant and anti-inflammatory effects and have been linked to lower blood sugar levels and improve bone health. They consist mostly of water, carbs, and fiber, which can feed the friendly bacteria in your gut, though they may cause digestive problems in some people. Onions also contain decent amounts of vitamin C, folate, vitamin B6, and potassium. They’re also rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. Colorful varieties, such as yellow or red ones, pack more antioxidants than white ones.

*Mushrooms are fat-free, low-sodium, low-calorie, cholesterol-free, and packed with fiber, vitamins, and minerals. They are also the only vegan, non-fortified dietary source of vitamin D.

*Cilantro offers a substantial amount of vitamin K, among a few other nutrients. When you spice a dish with 1/4 cup of cilantro, you add 12.4 mcg of vitamin K to it, an essential nutrient for blood coagulation. Your body stores vitamin K in fatty tissue for times of need.

Along with calcium and other nutrients, vitamin K also promotes healthy bones.

In 2001, the Food and Nutrition Board of the Institute of Medicine established that adult males need 120 mcg of vitamin K daily, and females require 90 mcg.

*Sweet potatoes are mainly composed of carbs and fiber, and relatively low in protein. They're an excellent source of beta carotene, vitamin C, and potassium. Sweet potatoes are also likely healthier than regular potatoes, they have a lower GI, more fiber, and large amounts of beta carotene. Also, they may have a variety of benefits, including improved blood sugar regulation and reduced oxidative damage.

Peruvian ceviche recipe

Did you try this Peruvian mushroom ceviche recipe? Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite