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Oyster Mushroom Ceviche

Oyster Mushroom Ceviche

Recipe Provided by Schreiber Foods


  • 4 Tbsp fresh lime juice
  • ½ cup diced tomato
  • ½ serrano chile, seeded, minced (or to taste)
  • ¼ cup diced sweet onion
  • ¼ cup cilantro, chopped
  • ½ Tbsp Extra Virgin Olive oil
  • 10 oz oyster mushrooms, stems removed (about 5 Cups)
  • Salt (to taste)
  • 8 tostadas (4 inch diameter)
  • ½ cup Supremo® Mexican Sour Cream
  • 1 cup Sierra® Cotija Cheese grated
  • ¼ cup julienned radish


  1. In a non-reactive bowl, combine lime juice, tomato, chile, onion, cilantro, and olive oil. Slice mushrooms into ¼ inch thick slices. Add the mushrooms to the tomato mixture and mix well. Marinate for another 30 minutes.
  2. Spread 1 Tbsp. sour cream over each tostada. Top each with mushroom mixture, 2 Tbsp. Sierra® Cotija Cheese from, ½ Tbsp. Supremo® Mexican Sour Cream, and radishes.

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