Mushroom Ceviche

Ceviche is a popular dish in Latin American cuisine, especially in coastal regions. It is traditionally made with raw fish or seafood, but this vegetarian version with mushrooms is equally delicious and refreshing.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Mushroom Ceviche

Cooking Method: Marinating Cuisine: Latin American Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Button mushrooms
• 1 small Red onion
• 1 cup Cilantro
• 1 small Jalapeno pepper
• 2 medium Lime
• 1 medium Avocado
• 2 medium Tomato
• 1 small Cucumber
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Clean and slice the mushrooms.
2. Finely chop the red onion, cilantro, and jalapeno pepper.
3. Squeeze the juice from the limes.
4. Dice the avocado, tomato, and cucumber.
5. In a large bowl, combine the mushrooms, red onion, cilantro, jalapeno pepper, lime juice, avocado, tomato, cucumber, salt, and black pepper.
6. Mix well and let it marinate in the refrigerator for at least 30 minutes.
7. Drizzle olive oil over the ceviche before serving.
8. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 10g4%

Sugars 3g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.