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Mushroom ceviche


Mush Ceviche

Ingredients 14
Servings 4-6
Time 25 min

Ingredients

  • 45
    ml
    lemon juice
  • 1
    orange, finely grated zest and juice
  • 1/2
    red onion, finely diced
  • 250
    g
    fresh, firm, baby button mushrooms
  • 60
    ml
    chilled vegetable stock
  • 2
    tomatoes, deseeded and diced
  • 1/2
    cucumber, deseeded and diced
  • 1
    avocado, diced
  • 5
    ml
    hot sauce (optional)
  • 15
    ml
    fresh coriander, chopped
  • 15
    ml
    olive oil
  • salt and milled black pepper, to taste
  • To serve:
  • toasted pita wedges or nachos
 

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.

 

 

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