Vegetarian Mushroom Ceviche

Name: Vegetarian Mushroom Ceviche
Prep time: 35 min
Yield: 6
Cuisine: Peruana
Ingredients: 40 button mushrooms, white; 750 grams tomato; 240 grams red onion; 3 cloves garlic; 1/2 cups fresh cilantro, fresh; 40 milliliters olive oil; 3 serrano chiles; 1/2 teaspoons dried oregano; 1 teaspoon ground black pepper; salt, the necessary

ENRIQUE FRIAS

Delicious and fresh mushroom ceviche, I love this ceviche because you can use the same ingredients to make ceviche with sausage, shrimp, tuna, etc.

Reviewed by Editorial Team of Kiwilimón

Published: 26-08-2011

Preparation

35 mins

Low

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.