• Ingredients:
  • 8oz package of FunGuy oyster mushrooms
  • 1 red bell pepper
  • 2 chili peppers
  • 1 small red onion
  • 1 bunch cilantro
  • 1 large lemon
  • 2 limes
  • ½ teaspoon coarse salt
  • ½ teaspoon whole allspice berries
  • 4 10-inch whole wheat tortillas
  • 3 tablespoons olive oil
  • 2 teaspoons Caribbean Jerk spice
  • salt

Want to enjoy the taste of a sea side vacation without the seafood? That’s where FunGuy’s oyster mushrooms come to the rescue in this delicious vegan ceviche! 

Sweet red peppers, a dash of allspice, and a whole lot of diced oyster mushrooms give this citrus flavored appetizer a hint of the Caribbean when paired with baked jerk spiced tortilla chips for dipping. 

Make sure to set up pool-side with a few umbrella adorned drinks to sip along with this FunGuy ceviche and spiced chips!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth, roughly dice them, and put them in a mixing bowl. Wash the peppers and peel the onion. Dice the bell pepper and the onion and add them to the bowl.  Wash the cilantro and shake off the excess water before roughly chopping and adding to the bowl. Cut the lemon and limes in half and squeeze the juice into the bowl 
  3. Carefully open the chili peppers with a knife and remove the seeds and white membrane to reduce the amount of spice before thinly slicing them and adding to the bowl. Grind the allspice berries using a pestle and mortar or a spice grinder. Add the allspice and salt to the bowl and stir to mix. Cover and allow them to rest at least 20 minutes for the flavors to develop. 
  4. While the mushroom ceviche sits, make the tortilla chips. 
  5. Lay the tortillas in a stack on top of a cutting board and cut them into chip size triangles and transfer them to a clean bowl. Add the olive oil and the jerk spice to the tortilla pieces and toss to coat the tortillas.  
  6. Lay the tortillas in a single layer on the baking sheet, working in batches if necessary. Place the baking sheet on the second to highest level in the oven and let them bake 3-4 minutes, or until golden brown and crisp. Remove the chips and transfer them to a plate lined with paper towels to remove excess oil. Sprinkle the finished chips with salt to taste. Repeat with the rest of the tortillas.
  7. Serve the oyster mushroom ceviche immediately with the chips or make the ceviche the day before and the chips just before serving! 

Have a Fun meal!