It’s amazing how similar this oyster mushroom ceviche on gyoza crisps is to seafood ceviche in texture and taste. I’m so blessed that I don’t have to give up one of my favourite dishes on a plant-based diet!
Ceviche is a dish I make as either a snack or a meal in itself (if I eat too many…). It’s perfect for a summer’s afternoon.
It’s so fresh, zesty, spicy, and herby, with creamy avocado and gyoza crisps that give a delicious crunch. All my favourite things!
Oyster Mushroom Ceviche on Gyoza Crisps
It's amazing how similar this oyster mushroom ceviche on gyoza crisps is to seafood ceviche in texture and taste. I'm so blessed that I don't have to give up one of my favourite dishes on a plant-based diet! It's perfect for a summer's afternoon.
- 220 g white oyster mushrooms (or white pearl mushrooms) cut into strips about 1cm wide
- ¼ jalapeno pepper large, finely diced (this will give a mild spice level; adjust to your taste)
- 2 spring onions ends removed and finely sliced
- 1 fresh lime juiced
- 1 Tbsp olive oil
- ¾ tsp salt
- ½ red capsicum
- ½ cup fresh coriander leaves loosely packed
- ½ cup fresh mint leaves loosely packed
- ½ avocado
- 12 round gyoza crisps or wontons or corn tortillas or corn chips if gluten-free is required
Preheat oven to 170°C (338°F).
Marinate the mushrooms first while you prepare the crisps and other ingredients. In a large bowl, add the sliced mushrooms, spring onions, jalapeno, lime juice, olive oil, and salt. Toss to combine then set aside to marinate for 30 minutes.
Make the gyoza crips or wontons.
Dice the capsicum, and coarsely chop the mint and coriander leaves. Dice the avocado into 1 cm (⅖") cubes.
- Add the capsicum and herbs to the bowl of mushrooms and toss to combine. Then add the avocado and lightly toss until avocado is scattered through, being careful not to overdo it too much as this will mash up the avocado.
- Arrange the gyoza crisps or wontons onto serving plates. Add a heap of ceviche onto each one and serve immediately.
- To ensure the mushrooms soak up as much of the marinade as possible, do not wash them before use. Instead, wipe them down with a damp cloth.
- To make this recipe gluten-free, substitute the gyoza crisps/ wontons for corn tortillas or corn chips.
Please read the Silvobeat nutritional facts disclaimer.