Combining very pretty pink, grey and yellow oyster mushrooms with traditional salted and citrus-cured fish, soy sauce and sesame oil, onion and chilli, this recipe is a nod to the fashionable fusion of Peruvian and Japanese cuisine, called ‘Nikkei’, perfect for anyone who loves strong flavours and eclectic textures. The best ceviche is always served chilled, which is why this recipe includes a good deal of chilling at various stages – you’ll appreciate the difference. It is excellent served with tortilla chips.
Takes: 10 mins, plus chilling
300g sea bass fillet, sliced very thinly against the grain
300g mixed-colour oyster mushrooms, roughly ripped apart
Zest and juice of 3 limes
1 red onion, finely chopped
1 red chilli, chopped
2½ tsp micro coriander cress, or chopped fresh coriander
1 tbsp toasted sesame oil
1 tsp soy sauce
1 tsp pink peppercorns
1 Place the fish slices and the mushrooms in a large bowl and sprinkle with a good pinch of sea salt. Cover with plastic wrap, then chill for 5 mins. Drain, and then add the lime juice and zest to the bowl and stir thoroughly. Re-cover and chill for a further 5 mins.
2 Mix in the red onion, chilli and coriander, then chill, covered, for a further 5 mins. On two plates, arrange the mushrooms and fish, removing them from the mixture with
a fork or slotted spoon, and dress with the sesame oil and soy sauce.
3 Garnish with the pink peppercorns, crushing the peppercorns between your finger and thumb, then sprinkling. Serve immediately.
Recipe from The Mushroom Cookboook by Michael Hyams and Liz O’Keefe (£15, Lorenz Books)