Peruvian Mushroom Ceviche » Foodom
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Peruvian Mushroom Ceviche

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$21.67 Cooking Fee
Serving Size: 1.5 cup
Recipe by:
An Le
Vegan Ceviche
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

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.

Cook Times

Active Prep10
Passive10
Total Time20 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 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

Cooking Tools Required

Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator
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

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