Mushroom Ceviche

Name: Mushroom Ceviche
Prep time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 14-09-2016

Preparation

15 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.

Energy

kcal

3.1%

Carbohydrate, by difference

4.7

1.57%

Protein

Total lipid (fat)

4.7

7.23%

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100

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Mushroom Ceviche

Ingredients

Preparation

Nutritional information

Presentation

Tips

Mushroom Ceviche

Ingredients

Preparation

Nutritional information

Presentation

Tips

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