RECIPE: Bobcat Bonnie's mushroom ceviche

Posted at 9:34 AM, Sep 20, 2015
and last updated 2015-09-20 09:34:52-04

Matt Buskard, the owner of one of Corktown's newest eateries, Bobcat Bonnie's, stopped by to tell us more about the restaurant, and share a recipe for mushroom ceviche.

Bobcat Bonnie's is located at 1800 Michigan Avenue, Detroit. It's open Sunday - Thursday 11am-midnight, and Friday - Saturday 11am-2am. 


Musroom Ceviche

  • 2 lb. mixed mushrooms
  • 6 king oyster mushrooms
  • 1 bunch radishes, sliced on mandolin
  • 1 bunch cilantro, finely chopped
  • 2 jalapenos, diced small
  • 2 red fresno chiles, diced small

Mushroom Marinade (leche del tigre marinade)

  • 1.5 cups lime juice
  • 1 cup olive oil
  • 3 teaspoons sea salt
  • 2 red onions, diced

Remove stems from mushrooms and medium dice. Combine all ingredients except radishes. Pour leche del tigre marinade over mushroom mix an hour prior to serving. Combine with radish to serve.