Mushroom Ceviche
photo by mjunge
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb sliced fresh mushrooms
- 1 cup chopped red onion
- 2 cups tomatoes, diced
- 1 cup chopped cilantro
- 1 chopped habanero pepper (optional)
- 1⁄4 cup olive oil
- salt and pepper
- 2 to 3 limes, juice of
directions
- Steam mushrooms just until soft.
- Let cool.
- Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.
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Reviews
-
I used a jalapeno in place of the habanero since that's what I had on hand, and tossed in some diced avocado. The step to cook the mushrooms just a little bit was great! I actually tossed the diced onions into the pan of water (that had the mushrooms in it) at the last minute just to take the sharp onion taste down a bit and it came out amazing. Thanks for the delicious recipe!
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Very good, and tastes amazing with shitake mushrooms (their soft texture goes great with this). I also used coriander instead of cilantro, which also works great. <br/><br/>Oh: and I did it without any steaming. As in other ceviche recipes, the lime juice can cook the mushrooms in 10-20 mins with no heat whatsoever.
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This is devine. I am having this on top of Recipe #113333 for lunch and it complements seafood really well. Cannot wait to have it in Recipe #53541 for dinner tonight. I chopped the mushrooms up a bit so that no one flavor would dominate a mouthful. I had some cilantro I needed to use up and I am so glad I tried this. Thanks for sharing.
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RECIPE SUBMITTED BY
CunSwim
Mexico
I live in Cancun, ben here over 30 years.
I will cook pretty much anything at least once.
Hate the heat here! Don't
believe anyone that says you get used to it!