Champignons Cebiche
Originally published in:The festive season is here, and we’re delighted to bring you some holiday cheer!This year, we like to share the SFC Alumni Christmas Calendar with you – a unique collection of global food stories together with cherished recipes from all over the world.
Each day unveils a new recipe and food story, lovingly contributed by alumni and colleagues from round the world. Together, we do not only strive to inspire your holiday cooking but also the work on and for sustainable food cultures.
This calendar is not just about delicious meals – it’s about fostering sustainable food cultures. Born from the SUSTAINABLE FOOD CULTURES workshop, the project brings together alumni of German institutions of higher education and research from diverse disciplines and countries. Together, we honor past achievements in food (e.g. cooking utensils, meal structures, life skills) while exploring foodways that serve a future-proof tomorrow (e.g. in terms of food security, food literacy, justice, just transition).
Join us on an advent journey through flavors, cultures, and traditions that not only celebrate the festive season.
Ingredients for serving four persons
For the Cebiche:
• 800 g fresh mushrooms (button, oyster,or a mix), thinly sliced
• 200 ml Vegan Leche de Tigre (see preparation below)
• 2 medium red onions, thinly sliced into long strips
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 2 cooked and peeled sweet potatoes, sliced into rounds
• 266 g Cancha Serrana (Toasted Andean Corn)
• 4 lettuce leaves
For Vegan Leche de Tigre:
• 200 ml fresh lime juice (about 8 limes)
• 50 ml cold water or light vegetable broth
• 50 ml coconut milk (optional, for a creamy balance)
• 1 Ají Limo or Rocoto chili pepper (or chili paste)
• 1 garlic clove, finely minced
• 1/4 medium red onion, roughly chopped
• 1 tablespoon fresh cilantro, finely chopped
• Salt and freshly ground black pepper to taste
Preparation
Equipment needed:
Cutting Board, Sharp Chef’s Knife, Mixing Bowls (various sizes), Non-stick Pan or Skillet, Strainer or Fine Mesh Sieve, Measuring Spoons and Cups, Wooden Spoon and Silicone Spatula.
Step 1: Prepare the Vegan Leche de Tigre.
In a bowl, mix fresh lime juice, cold water or light vegetable broth, and coconut milk to create the liquid base for the marinade. Add minced garlic, roughly chopped red onion, and chili pepper, stirring well to combine. Allow the mixture to rest for 10-15 minutes to let the flavours meld together. For a smoother texture, you may optionally strain out the onion and chili solids. Finally, stir in finely chopped cilantro and season the marinade with salt and freshly groundblack pepper to taste. Pour this vibrant vegan Leche de Tigre over the sliced mushrooms, ensuring they are fully coated, and let them marinate for at least 15-20 minutes before serving.
Step 2: Marinate the Mushrooms.
Pour this vibrant vegan Leche de Tigre over the sliced mushrooms, ensuring they are fully coated, and let them marinate for at least 15-20 minutes before serving. Add the thinly sliced red onions, cilantro, and parsley, then gently toss everything to combine. Allow the mixture to marinate in the refrigerator for at least 15-20 minutes to let the flavours fully develop.
Step 3: Prepare the Accompaniment.
Boil the sweet potatoes their skins until tender, then allow them to cool slightly before peeling and slicing into rounds. For the Cancha Serrana, heat a non-stick pan or skillet over medium heat, add the dried corn kernels, and toast them without oil, stirring frequently until they are golden brown and crispy. Arrange the cooked sweet potato slices and toasted Cancha Serrana in separate bowls or plates, ready to accompany the ceviche.
Step 4: Plating and Serving the Cebiche.
To assemble, place a large lettuce leaf on a serving plate, spoon the marinated mushrooms and onions on top, and garnish with fresh cilantro and parsley. Complete the dish by adding sweet potato slices for sweetness and serving with a small bowl of Cancha Serrana for a satisfying crunch.
Presentation Tip
Plating: Use shallow bowls or plates with a slight rim to keep the marinade in place while showcasing the vibrant colours of the ceviche.
Garnish: Top with a few thin slices of chili and a sprig of cilantro for a pop of color and an extra hint of spice.
Serving Style: Serve immediately, chilled, to maintain the freshness and tanginess of the dish.
Optional Pairing: A cold glass of Chicha Morada (purple corn drink) complements the flavors beautifully.
PS: Don’t miss the original version with fresh fish!
