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–+ servings

Peruvian Mushroom Ceviche

Serving Size: 10
Vegan Ceviche

Recipe by: An Le

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook0
Passive10
Total Time20 minutes
Recipe Serving Size10

Cooking Tools Required

Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Ingredients

  • 2 pound white mushroom
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh lemon juice freshly squeezed
  • ½ cup orange juiced freshly squeezed
  • 2 tablespoon pickled jalapeno small can in the Mexican aisle
  • ½ cup fresh cilantro chopped
  • ½ red onion thinly sliced
  • 1 red bell pepper diced
  • ½ cup fresh chive chopped or green onion

Instructions

  • Slice each mushroom into 4 parts
  • In a non-reactive bowl (preferably glass mixing bowl), toss the mushroom with olive oil, salt and pepper. Let sit for 10 minutes.
  • Stir in the lemon and orange juices, cover, and refrigerate to chill before serving.
  • Before serving, fold in red onion, bell pepper, cilantro, jalapeno, and chives.
Reheating Instructions
Serve chilled.

Nutrition

Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 1mg