Mushroom ceviche

Name: Mushroom ceviche
Prep time: 25 min
Total time: 25 min
Yield: 4-6 servings
Cuisine: Cuisine
Ingredients: 45 ml lemon juice; 1 orange zested and juiced; 1/2 red onion finely diced; 250 g fresh firm baby button mushrooms; 60 ml vegetable stock chilled; 2 tomatoes deseeded and diced; 1/2 cucumber deseeded and diced; 1 avocado; 5 ml hot sauce (optional); 15 ml fresh coriander chopped; 15 ml fresh chillies 573; salt and freshly ground back pepper to taste; toasted pita wedges or nachos

4-6 servings Prep: 25 mins

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By Food24 April 08 2020

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Ingredients (13)

45 ml	lemon juice
1	orange — zested and juiced
1/2	red onion — finely diced
250 g	fresh firm baby button mushrooms
60 ml	vegetable stock — chilled
2	tomatoes — deseeded and diced
1/2	cucumber — deseeded and diced
1	avocado
5 ml	hot sauce — (optional)
15 ml	fresh coriander — chopped
15 ml	fresh chillies — 573
	salt and freshly ground back pepper — to taste

TO SERVE:

toasted pita wedges or nachos

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Method:

Place the lemon juice, orange juice and zest into a non-metallic mixing bowl. Add the red onion, stir and set aside for 15 minutes. Add the mushrooms and stand for 5 minutes. Carefully stir in the remaining ingredients and season to taste. Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.

This recipe was published with permission by the The South African Mushroom Association.