Shiitake ceviche salad with sea beans, lime, soy sauce, and Hoja Santa, topped with freshly popped popcorn. The mushrooms taste meaty and tangy in the citrus dressing.
I had shiitake ceviche for the first time at a small Mexican restaurant where the chef used mushrooms instead of fish and topped every bowl with popcorn. Thinly sliced shiitake mushrooms and sea beans tossed in a dressing of fresh lime juice, olive oil, soy sauce, and Hoja Santa. Served in a bowl with popped popcorn scattered on top at the last second.
The mushrooms absorb the lime and soy dressing and taste meaty and bright, like a ceviche that never saw the ocean. The sea beans are crunchy and naturally salty. And the popcorn, which sounds like a joke, is the finishing touch that makes the whole bowl work. It soaks up the dressing and softens just enough to add a starchy crunch to every forkful.
Tips for Making Shiitake Ceviche Salad
Slice the mushrooms thin
Thin shiitake slices absorb the dressing faster and have a texture closer to raw fish in a traditional ceviche. Thick slices stay chewy and rubbery.
Remove and discard the stems. Only the caps have the right texture for this dish.
Add the popcorn just before serving
Freshly popped popcorn, no butter, no salt. Half a cup scattered over the top. It starts absorbing the dressing immediately.
If you add it too early, it turns soggy. Serve the ceviche with the popcorn already on top and eat right away.
Print
Shiitake Ceviche Salad with Sea Beans and Popcorn
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Vegan
Description
A beautiful vegetable salad with full-flavored mushrooms, Mexican herbs, and a crunch of Arame popcorn.
Ingredients
Units
Scale
Instructions
- In a large bowl, combine the shiitake mushrooms and sea beans.
- In a small bowl, whisk together the lime juice, olive oil, soy sauce, and Hoja Santa or fennel fronds.
- Pour the dressing over the mushroom and sea bean mixture and toss to coat.
- Season with salt and pepper to taste.
- Top with popped popcorn before serving.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
Frequently Asked Questions
What are sea beans?
Crisp, green, salty vegetables that grow in coastal areas. Also called samphire or glasswort. They taste like the ocean. If you cannot find them, thinly sliced celery with a pinch of sea salt is the closest substitute.
What is Hoja Santa?
A large-leafed Mexican herb with an anise-like flavour. If unavailable, fennel fronds are the suggested substitute. A teaspoon of either is enough.
Can I use a different mushroom?
Oyster mushrooms or king trumpet mushrooms work. Shiitakes have the meatiest texture when eaten raw in a citrus dressing.