{"id":8659,"date":"2026-09-07T19:06:05","date_gmt":"2026-09-07T19:06:05","guid":{"rendered":"https:\/\/nextcitydigest.com\/?p=8659"},"modified":"2026-09-07T19:06:05","modified_gmt":"2026-09-07T19:06:05","slug":"recipe-a-ceviche-recipe-for-folks-who-dont-eat-raw-fish","status":"publish","type":"post","link":"https:\/\/nextcitydigest.com\/?p=8659","title":{"rendered":"Recipe: A ceviche recipe for folks who don’t eat raw fish"},"content":{"rendered":"
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If you subscribe to the \u201cFinding Nemo\u201d slogan \u201cFish are friends, not food\u201d \u2014 or simply don\u2019t want to mess with raw fish \u2014 you\u2019ll be relieved to know you can still enjoy all the tang, texture and freshness of traditional ceviche.<\/p>\n

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King trumpet mushrooms have thick, meaty white stalks that tear easily into irregular chunks that have a surprisingly fish-like appearance and texture. Cured in plenty of lime juice and salt, the mushrooms become tender and tangy, then mingle with crisp red onion and cucumber, juicy tomatoes and fresh cilantro.<\/p>\n

Pile the ceviche onto crunchy tostadas, tuck it into tacos or simply scoop it up with tortilla chips.<\/p>\n

Oyster mushrooms make a good substitute and, unlike king trumpets, don\u2019t need to be peeled. To make the ceviche ahead, cure the mushrooms and onion in the lime juice and salt, then refrigerate. Fold in the tomatoes, cucumber and cilantro just before serving so they stay bright, fresh and crisp.<\/p>\n

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Fish Are Friends Ceviche<\/h4>\n

Yield:<\/strong> Makes about 1\u00bd quarts<\/p>\n

INGREDIENTS<\/h4>\n

\u00bc cup freshly squeezed lime juice<\/p>\n

1\u00bd teaspoons salt plus more to taste<\/p>\n

1 white onion, finely chopped<\/p>\n

\n<\/div>\n

6 ounces king trumpet mushrooms<\/p>\n

\u00bd cucumber, seeded and finely chopped<\/p>\n

6 Roma tomatoes, finely chopped<\/p>\n

1 small bunch cilantro, chopped<\/p>\n

\n<\/div>\n

DIRECTIONS<\/h4>\n

In a mixing bowl, combine the lime juice, salt and onion. If the mushroom stalks have a tough outer layer, lightly peel them by pinching the skin at the base of the stalk and pulling it upward toward the cap. Tear the stalks and caps into small, dime-size pieces and add them to the lime mixture. Cover and refrigerate for at least 2 hours to cure.<\/p>\n

Just before serving, fold in the cucumber, tomatoes and cilantro. Taste and add more salt as needed. Serve immediately on tostadas, tucked into tacos or with tortilla chips for scooping.<\/p>\n

Registered dietitian and food writer Laura McLively is the author of \u201cThe Berkeley Bowl Cookbook.\u201d Follow her at @myberkeleybowl and lauramclively.com.<\/em><\/p>\n

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If you subscribe to the “Finding Nemo” slogan \u201cFish are friends, not food,\u201d you can still enjoy all the tang, texture and freshness of ceviche.<\/p>\n","protected":false},"author":1,"featured_media":8658,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-things-to-do"],"yoast_head":"\nRecipe: A ceviche recipe for folks who don’t eat raw fish - Next City Digest<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nextcitydigest.com\/?p=8659\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe: A ceviche recipe for folks who don’t eat raw fish - Next City Digest\" \/>\n<meta property=\"og:description\" content=\"If you subscribe to the "Finding Nemo" slogan \u201cFish are friends, not food,\u201d you can still enjoy all the tang, texture and freshness of ceviche.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nextcitydigest.com\/?p=8659\" \/>\n<meta property=\"og:site_name\" content=\"Next City Digest\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-07T19:06:05+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=8659#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=8659\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/#\\\/schema\\\/person\\\/13065d40d633843429ac57d4e5c06f9b\"},\"headline\":\"Recipe: A ceviche recipe for folks who don’t eat raw fish\",\"datePublished\":\"2026-09-07T19:06:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=8659\"},\"wordCount\":373,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=8659#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/nextcitydigest.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/d087d152bedb72d40199039202678079-scaled.webp\",\"articleSection\":[\"Things To Do\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/nextcitydigest.com\\\/?p=8659#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=8659\",\"url\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=8659\",\"name\":\"Recipe: A ceviche recipe for folks who don’t eat raw fish - 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