Peruvian Mushroom Ceviche
$0.00 Cooking Fee
Serving Size: 1.25 cup (5 ounce)
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
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
Ingredients
Ingredients
- 2 pound white mushroom
- ⅓ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup fresh lemon juice freshly squeezed
- ½ cup orange juiced freshly squeezed
- 2 tablespoon pickled jalapeno 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, RefrigeratorReheating/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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