A simple take on mushroom ceviche, exploring how everyday ingredients can be combined for balance, flavour, and nutrition. Featuring insights from a nutritional perspective alongside practical cooking.
A quiet approach to flavour, health, and everyday cooking
In a relaxed kitchen setting, Nicci Robertson, Nutritional Therapist & NLP Practitioner, joins Chef Dylan to explore a balanced approach to eating through two versions of ceviche, one traditional and one plant-based. Their discussion moves naturally between nutrition and preparation, focusing on how simple ingredients can be combined with intention to support both flavour and wellbeing, without turning the process into something overly technical or prescriptive.
Eating with intention, not restriction
Rather than framing plant-based eating as a strict lifestyle, the focus remains on inclusion, adding more variety, colour, and whole ingredients into everyday meals. The idea of “eating the rainbow” is approached practically, encouraging diversity in fruits and vegetables to support a wider range of nutrients, while still allowing flexibility in how meals are composed.
Reworking a familiar dish
Ceviche is adapted here through mushrooms, chosen for their texture and ability to absorb flavour. Shiitake, king oyster, and blue oyster mushrooms are lightly cooked to soften their structure, allowing them to take on the marinade more effectively. This creates a plant-based version that mirrors the balance of the original without trying to replicate it exactly.
Building flavour through detail
The marinade forms the base of the dish, combining acidity, aromatics, and subtle sweetness. Finely chopped ingredients ensure even distribution, while elements like citrus and chilli create contrast. The inclusion of nori adds layered depth, bringing a gentle, ocean-like note while also providing nutritional value.
Ingredients:
Shiitake mushrooms
King oyster mushrooms
oyster mushrooms
Red onion (finely chopped)
Fresh ginger (sliced)
Garlic (chopped)
Red chilli (chopped)
Radishes (sliced)
Carrot (shaved)
Cucumber (chopped)
Avocado (cubed)
Fresh coriander
Chickpea or lentil sprouts
For the marinade:
Olive oil
Mirin
Lime juice
Lemon juice + zest
alm sugar (or alternative sweetener)
Salt and pepper
Nori (seaweed), chopped
Method:
Prepare the marinade by combining olive oil, mirin, lime and lemon juice, zest, palm sugar, salt, pepper, and chopped nori.
Lightly boil the mushrooms for about 5 minutes, then drain and allow to cool.
Add finely chopped onion, ginger, garlic, chilli, radishes, and carrot into the marinade.
Mix the cooled mushrooms into the marinade, ensuring they are well coated.
Refrigerate for at least 1–2 hours (or overnight for deeper flavour).
Before serving, fold in cucumber, avocado, sprouts, and fresh coriander.Taste and adjust seasoning if needed, then serve chilled.
Texture, nutrition, and contrast
The final dish balances softness and crunch, richness and freshness. Avocado adds healthy fats and fibre, while cucumber and sprouts bring lightness and structure. The combination creates a meal that feels complete, without relying on heaviness or excess.
A composed, everyday meal
What stands out is the simplicity of the process. With minimal cooking time and adaptable ingredients, the dish fits easily into everyday routines. It reflects a way of cooking that values balance, preparation, and awareness without being elaborate.
