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This Shiitake Ceviche is a beautiful, sharp, tangy summer dish. Perfect as an accompaniment to many dishes or just part of a summer spread.
amuse-bouche
I often make this with the Japanese Salmon Korokke.
Shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Shiitake Ceviche
A sharp, tangy, vegetarian summer dish.
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Calories: 237kcal
Ingredients
- 500 g shiitake mushrooms
- 1 small clove garlic finely chopped
- 1 Tbsp rice wine
- ½ tsp mirin
- ½ tsp sake
- 1 pinch salt
- 1 tsp sesame oil
Instructions
- Heat the oil in a frying pan on high heat.
- Sauté the mushrooms for about 5 minutes, stirring constantly. We are essentially, cooking & drying the mushrooms.
- Add the garlic & cook for 30 seconds.
- Add everything else in apart from the lime juice and stir for 30 seconds. Take off heat.
- Add the lime juice and stir to mix.
- Place in the fridge, covered until cold and when needed. Best served cold.
Nutrition
Calories: 237kcal | Carbohydrates: 37g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 1536mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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