Crimini Mushroom Ceviche
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.
Recipe courtesy of Kelly from The Gouda Life.
Prep Time: 10 mins. | Cook Time: 0 mins. | 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.