Mushroom ceviche

6 servings Prep: 10 mins

A vibrant dish perfect for warm weather - there's no cooking involved, great for a meat-free Monday and option and super tasty!

By Independent Contributor September 20 2021
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Ingredients (12)

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
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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.

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