Mushroom Ceviche

Fernanda Casares
When I became vegan, I always craved a good ceviche; however, I only ate delicious vegetables, so I made a special and tasty recipe. During a seafood gathering with family, I decided to make it, and everyone loved it; it’s easy and super delicious.
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Ingredients
4
Servings
  • 500 grams white button mushrooms
  • 1 cucumber
  • 10 grams fresh cilantro
  • 1/2 onions
  • 1 avocado
  • 2 serrano chiles, according to your spice preference
  • 1 lime
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 2 grams pepper
Preparation
15 mins
0 mins
Low
  • Clean the mushrooms with a cloth and remove all the dirt. I do not recommend washing them because they turn gray and are not very appetizing.
  • Wash all the vegetables (except the mushroom). Dice the mushrooms, cucumber, avocado, and onion into small cubes.
  • Finely chop the cilantro and chiles and place them in a bowl along with all the vegetables.
  • Stir all the chopped ingredients and add the lime juice, oil, salt, and pepper.
  • Let it rest in the refrigerator for an hour and serve with toast.
  • Enjoy, it’s truly delicious!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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