Guest Post: Crimini Mushroom Ceviche by The Gouda Life

We have a Guest in the kitchen today! Kelly of The Gouda Life is joining us for her first official Guest Post with Mushrooms Canada. You may recognize her from her fabulous recipe in our summer grilling e-cookbook, from yesterday’s blog post, or just from her own amazing food blog. 

It’s not always easy to cook for yourself and your family when the heat is as parching as it has been in Eastern Ontario this summer. I’ve been struggling to find meals that require no cooking, taste light and refreshing but still fill us up and satisfy the ever-present hunger (maybe is it just me who gets hungrier the hotter it gets?!). This ceviche does all those things and it’s vegetarian/vegan and extremely healthy.

Ceviche is popular in coastal regions of the Americas, especially Central and South America and consists, typically, of fresh, raw seafood marinated in citrus and spiced with hot peppers. This version has the same citrusy zing that a typical ceviche would, but the mushrooms make for an interesting texture, with more bite than raw fish would have, and tastes meatier than you might think. The mushrooms absorb the citrus and couldn’t be more perfect for this simple preparation. Topping it with smooth, creamy avocado and slightly sweet, crunchy baby cucumbers rounds the tart flavours out and makes for the perfect al fresco meal. Enjoy it alone, on top of crunchy tostadas or scoop it up with nacho chips for a meal that’s even more filling! No matter how you have it, I think you’ll be surprised at how quickly this comes together and how delicious and refreshing it is. Enjoy!

Crimini Mushroom Ceviche
serves 4 as a side, 2 as a main

2 cups (1″) diced Crimini mushrooms
1 large (2 small) jalapenos, seeds and veins removed, finely minced
Juice from 2 lemons Zest + Juice from 1 lime
1/2 tsp salt
1 tsp honey
Handful cilantro, extra for garnish
3 green onions, sliced thin (white and green parts)
1/4 red onion, finely diced
1 small baby cucumber, diced
1 avocado, 1″ dice
Fresh ground pepper

Toss the diced mushrooms and jalapeno with the lemon and lime juice/zest and place in a shallow dish. Let marinate in the fridge for 30 minutes and at room temperature for another 30, stirring occasionally to make sure all the mushrooms get marinated.

Once marinated, add the salt, honey, cilantro, green onion and 3/4 of the red onion. Stir to combine and let sit for 10 more minutes at room temperature.

Spoon into serving dishes, glass jars or glasses make for good vessels, and top with avocado, cucumber, the remainder of the red onion, a sprinkling of cilantro and fresh ground pepper.



Scooping this light, summery mixture onto nacho chips sounds like the perfect warm weather meal! Thanks so much to Kelly of The Gouda Life for sharing this creative recipe with us. More delicious meals to come from Kelly, stay tuned!

Visit The Gouda Life for all of Kelly’s recipes and be sure to check her out on Facebook, Twitter and Pinterest!






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