Peel the mushroom from the stem to the center using a paring knife, simply removing the skin, then cut into quarters and add to a stainless steel bowl.
Cut the huaje tomato into small cubes and add to the mushrooms along with finely chopped onion, as well as serrano chili.
Wash the cilantro and dry it, chop only the leaves and add to the mushrooms.
In a pan, add olive oil and heat over medium heat, add finely chopped garlic evenly and brown without burning, set aside to season the ceviche at the last minute. The garlic should remain golden without burning, as it would turn bitter.
Cut the lemons and pour their juice over the mushroom ceviche, along with the garlic and olive oil, pepper, and salt, finishing with ground oregano.
Mix well and pour into glass cups, along with diced avocado, enjoy your meal.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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