Cocina mediterránea

Caesar's Mushroom (Amanita sect. Caesarea) Ceviche with Citrus

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Recipe by [CHEF · LINK PENDING] — Simbiosis collaborator · meet our chefs →

Yield: 4 servings · Prep time: 20 min + resting · Difficulty: Medium

Ingredients

  • 300 g fresh Caesar's mushroom (Amanita sect. Caesarea), cleaned and thinly sliced
  • Juice of 4 lemons
  • 1 tomato, diced
  • 1/4 red onion, finely chopped
  • 1 serrano chili, chopped (optional)
  • Fresh cilantro, chopped
  • Olive oil, salt, and pepper to taste

Simbiosis products used

Preparation

  1. Carefully clean the Caesar's mushroom, ensuring it comes from a trusted supplier or nanacatera (mushroom gatherer).
  2. Slice the mushroom thinly and place it in a glass bowl.
  3. Cover with lemon juice and refrigerate for 15-20 minutes until the mushroom becomes slightly translucent.
  4. Add the tomato, red onion, and serrano chili.
  5. Finish with fresh cilantro, a drizzle of olive oil, salt, and pepper.
  6. Serve cold, accompanied by tostadas or crackers.

Functional Note

Caesar's mushroom (Amanita sect. Caesarea) comprises some of the most prized wild mushrooms of the rainy season in the forests of Guanajuato. Enjoying it raw in ceviche highlights its delicate texture; it should always be identified with certainty by an expert before consumption.

This content is for informational purposes only and does not substitute for professional medical advice.

Related

Rainy season mushrooms → learn about the species · Nanacateras → guardians of the forest

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