Mushroom Ceviche

About Mushroom Ceviche

This Mushroom Ceviche is a beautiful dish with origins from South America. This salad is refreshing with its citrus taste and is complemented well by the addition of the sweetness of pickles. The mushroom ceviche can also be made spicy by adding some jalapeno peppers. This dish takes some time to marinate in the fridge. It is highly recommended to prepare in advanced, but can be used as an appetizer, side dish, or starter dish. A great way to accompany the mushroom ceviche is to serve it with a side of boiled, long rice. You have the choice to cut the vegetables in diced or julienne styles.

Mushroom Ceviche Recipe

Serves 4
Prep time 2 hours, 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Salad, Side Dish, Starter
Misc Gourmet, Pre-preparable, Serve Cold
This salad is refreshing with its citrus tastes and is complemented well by the addition of the sweetness of the pickles.

Ingredients

  • 10 oyster mushrooms
  • 2 cloves chopped garlic
  • 1 Small diced cucumber
  • 1 Small diced red onion
  • 1/2 Small diced green pepper
  • 1/2 Small diced red pepper
  • 2 tablespoons chopped cilantro
  • 1 diced avocado
  • 2 limes (cut in halfs)
  • 1.5 tablespoons olive oil
  • 2 tablespoons diced red cabbage
  • 4 juices lemons
  • 1 cup water
  • 1 tablespoon white vinegar
  • 2 teaspoons grounded black pepper
  • 1 teaspoon Himalayan salt
  • 4 diced pickles

Optional

  • 1 teaspoon chopped jalapeno

Note

You can cut the vegetables diced or julienne style. You can serve the ceviche along with a side of boiled, long rice.

Directions

Step 1
In a large bowl mix the liquids and the seasonings.
Step 2
Add the other ingredients to the bowl and let it marinate at least for two hours!
Step 3
Remove the 2 limes.
Step 4
Enjoy!