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Fernanda Casares

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Recipe

Mushroom Ceviche

15 mins
Low
12
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When I became a vegan, I always had a craving for a good ceviche, but I did not eat more than delicious vegetables, so I made a special and delicious recipe. In a seafood lunch with the family I decided to do it and everyone loved it, it's easy and delicious.
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Ingredients

4 portions
  • 500 grams white mushroom
  • 1 cucumber
  • 10 grams fresh coriander
  • 1/2 onions
  • 1 avocado
  • 2 Green Chiles, as you like the spicy
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 2 grams black pepper

Preparation

Clean the mushrooms with a cloth and remove all the dirt. I do not recommend washing them because they turn gray and do not crave much.
Wash all vegetables (except mushrooms). Chop the mushrooms, cucumber, avocado and onion in small squares.
Chop the cilantro and chiles finely and place them in a bowl with all the vegetables.
Stir all the chopped ingredients and add the lemon juice, oil, salt and pepper.
Put to rest in the refrigerator for an hour and serve with toast.
Enjoy, it's really delicious!

PRESENTATION

Accompany with toast.

TIPS

If you want you can put normal or vegan mayonnaise on the toast and serve them with the ceviche !!!

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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