| Course | Appetizer, Salad, Side Dish |
|---|---|
| Cuisines | Spanish |
| Cooking Methods | Chopping |
| Diets | Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Refined Sugar Free, Soy Free, Vegan, Vegetarian, Whole 30 |
| Main categories | Ethnic Authentic, Vegan, Vegetarian |
| Main Ingredient | Vegetables |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, RefrigeratorIngredients
- 2 pound white mushroom
- ⅓ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup lemon juice freshly squeezed
- ½ cup orange juiced freshly squeezed
- 2 tablespoon pickled jalapenos 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/Serving 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
Peruvian Mushroom Ceviche
$20.00 cooking fee
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