Easy Mushroom Ceviche

Neurobion
If you are trying to eat fewer animal products, this Easy Mushroom Ceviche recipe will be the best fresh dish option for lunch or a light dinner.This easy recipe is prepared with a touch of lemon, which gives it a tangy flavor that also helps prolong the oxidation of the mushrooms.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups white mushroom, cut into quarters
  • 1/2 cups cherry tomato, of colors, cut in halves
  • 1/2 cups red onion, sliced
  • 1/2 cups celery, sliced
  • 1/2 cups cucumber, cut into cubes, with skin
  • 2 serrano chiles, cut into thin slices
  • 1 avocado, cut into large cubes
  • 2 tablespoons fresh cilantro, whole leaves
  • 3/4 cups lime juice
  • 1/4 cups lemon juice
  • 1 tablespoon olive oil
  • pinches salt
  • pepper
  • corn tostadas, baked, to accompany
Preparation
25 mins
0 mins
Low
  • In a bowl, mix the mushrooms with the tomatoes, onion, celery, cucumber, serrano chili, avocado, cilantro, lemon juice, olive oil, and season with salt and pepper.
  • Marinate for about 20 minutes.
  • Serve with corn tostadas.

Nutritional Information

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