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    You are in: Home / Recipes / Mushroom Ceviche Recipe
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    Mushroom Ceviche

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 30, 2012

      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.

      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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    • on May 28, 2012

      This tasted good and was easy to make. Because I made this for someone with a special diet I did not use the oil or salt. Thanks for the recipe.

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    • on August 21, 2011

      This recipe produced Mushroom Ceviche that was even better than the one we drove 1.5 hours out of Lima Peru to eat! I used yellow tomatoes from my garden as I had plenty that needed to be eaten. Fantastic!

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    • on January 22, 2007

      This is devine. I am having this on top of Criehaven Crab Cakes for lunch and it complements seafood really well. Cannot wait to have it in Southwest Seafood Burritos 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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    • on October 14, 2006

      CunSwim, This was great. I cut the recipe into thirds because I'm the only one that likes mushrooms. It was really good. Unfortunatly I forgot habaneros at the market so it's a little bland (my fault). I won't do that again :) I love the lime it so reminds me of Mexico. I will definately make this again. I took photos and i'm trying to get them posted. Thanks again, Barbara

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    • on October 05, 2005

      Different and delicious! I agree with cookgirl that this would have been great on french bread. We only had little Tostido "scoops" so instead of mushroom slices, I chopped them fine and had a wonderful dip. Thank you for the recipe!

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    • on September 17, 2005

      Very delicious! I cut the amount of tomatoes in half because I wanted more mushroom, less tomato taste. Used standard brown mushrooms, portobellas, and oyster. For the dinner guests, I toned down the heat, using only a tiny bit of jalapeno and some Anaheim pepper. We think the mixture tastes best at room temperature. We prefer the ceviche better with cut up pieces of bolillo bread (Mexican "French" bread) instead of the corn "scoopable" chips that were also served. We felt the corn tortillas overwhelmed the taste of the mushroom ceviche, whereas the bread complemented it and also made a useful sponge for sopping up the juices. *Very Important* that the mixture be marinated in a non-reactive (non-metal) bowl. Three of us rated it and give this recipe a resounding 5 star review.

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    Nutritional Facts for Mushroom Ceviche

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 121.9
     
    Calories from Fat 84
    69%
    Total Fat 9.4 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 9.5 mg
    0%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.4 g
    17%
    Protein 3.2 g
    6%

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