A vibrant dish perfect for warm weather - there's no cooking involved, great for a meat-free Monday and option and super tasty!
|45 ml||lemon juice|
|1||orange — zest and juice|
|1/2||red onion — finely diced|
|250 g||fresh firm baby button mushrooms|
|60 ml||vegetable stock|
|2||tomatoes — deseeded and diced|
|1/2||cucumber — deseeded and diced|
|1||avocado — diced|
|5 ml||hot sauce|
|15 ml||fresh coriander|
|15 ml||olive oil|
|salt and black pepper|
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.