A Taste of Peru at Home: Mushroom Ceviche

“More than a job, cooking for me is a passion that has always connected me with the things that I believe are most important: people, the earth, and the marvellous nature that we coexist with.” —Brisa Deneumostier

Join our friend and local guide, Brisa, in her home in Lima, Peru and learn how to slow down, be present, and connect with your food.

Brisa studied culinary arts at the Culinary Institute of America in Hyde Park, New York. She also has over 20 years of experience in mindfulness, wilderness meditation, yoga, and qi gong. Her passion for food and its connection to wellbeing was inspired by her childhood nanny, who—in Brisa’s words—taught her to cook from the heart. She’s worked as a private chef, food stylist, wellness guru and consultant for restaurants in Holland, Thailand, the Canary Islands, Japan, and more.

Scroll down to grab your ingredients, mix up a pisco sour, and join Brisa on this mindful cooking journey.

Brisa also leads private mindful cooking classes and mindful chocolate tasting classes via Zoom. To book a private class with your group, email nicolas.ramirez@butterfield.com.

The Recipe | Mushroom or Seafood Ceviche

Serves 4 people


– 6-9 limes, squeezed
– 2 oranges or tangerines, squeezed (optional)
– Fresh cayenne pepper or other hot pepper, minced
– 1/8 tsp ginger, freshly grated
– 1/8 tsp garlic, freshly grated
– Salt to taste
– 3 cups sliced button, portobello and oyster mushrooms (for vegan option) OR 2 cups of fresh fish (snapper, sole, halibut or bonito)
– 1/2 cup red onion julienne and soaked in cold water
– 1 tbsp cilantro, chopped


Combine lime juice, orange juice, pepper, ginger, and garlic in a bowl and mix to create your marinade. Then, add onions and mushrooms or fish (remove onions from water). Let marinade for a couple of minutes. Add three ice cubes, toss and turn. Remove ice cubes. Serve and top with cilantro leaves and garnish to taste. Enjoy!

The Slow Road



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