Thursday, April 18 2024 - 2:01 AM

Mushroom “Ceviche”

The texture of this recipe is strikingly close to seafood ceviche. A wonderful, light vegetarian spin on a traditional favorite.


  • 1/2 red onion
  • 5 limes
  • 2 pkgs baby bella mushrooms, sliced
  • 1 jalapeno pepper
  • 1/2 cup cilantro leaves
  • salt and pepper to taste
  • 1 large avocado, diced


  1. Thinly slice onions into half-moon slices. Add juice of 1 lime and salt. Let marinade at least 20 min.
  2. Slice mushrooms (I use an egg slicer for even consistency.)
  3. Chop the jalapeno. Add this and mushrooms to onion mixture. Gently toss salad with juice of remaining 4 limes, season with salt and pepper.
  4. Cover with saran wrap and refrigerate for 15 more minutes.
  5. Coarsely chop cilantro, and dice the avocado. Gently add to salad mixture. Serve immediately.
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