Mushroom Ceviche
Bursting with vibrant citrus flavors and a medley of fresh ingredients, this Mushroom Ceviche is a delicious plant-based twist on the classic seafood dish. Tender cremini or button mushrooms are lightly blanched and marinated in zesty lime and lemon juice, creating a tangy and refreshing base. Combined with crisp red onions, juicy tomatoes, fiery jalapeño, and aromatic cilantro, this ceviche strikes the perfect balance of zest and spice. Creamy avocado adds a luscious contrast, while a drizzle of olive oil ties everything together. This quick and easy dish comes together in just 20 minutes and is perfect for vegans, vegetarians, or anyone looking for a light, flavorful appetizer or snack. Serve it chilled with crunchy tortilla chips for an irresistible combination of textures and flavors.
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Recipe Information
Ingredients
- 300 grams Cremini or button mushrooms
- 120 ml Lime juice
- 60 ml Lemon juice
- 1 medium Red onion
- 2 medium Tomato
- 1 bunch Cilantro (fresh)
- 1 small Jalapeño pepper
- 1 large Avocado
- 15 ml Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 100 grams Tortilla chips (optional, for serving)
Instructions
Begin by cleaning the mushrooms thoroughly under running water. Use a damp cloth or paper towel to gently wipe away any dirt.
Bring a small pot of water to a boil. Drop the mushrooms into the boiling water and blanch them for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will soften the mushrooms slightly while maintaining their firmness.
Slice the mushrooms thinly and set them aside in a large mixing bowl.
Juice the limes and lemons into a small bowl, making sure to remove any seeds. Pour the lime and lemon juice over the sliced mushrooms, ensuring they are fully coated. Let this marinate while you prepare the other ingredients.
Finely dice the red onion, tomatoes, and jalapeño pepper (remove seeds from the jalapeño if you prefer less heat). Chop the cilantro leaves coarsely.
Add the diced onion, tomatoes, jalapeño, and cilantro to the bowl with the mushrooms. Toss everything together gently to combine.
Season the mixture with olive oil, salt, and pepper. Mix thoroughly, then cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Before serving, cube the avocado and fold it gently into the ceviche to avoid mashing it.
Serve the mushroom ceviche chilled with tortilla chips on the side, or enjoy it on its own as a light and refreshing dish.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5180 mg | 225% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 37.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3555 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
