MushroomCeviche_Hessian
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MushroomCeviche_Hessian

CEVICHE DE HONGOS

MUSHROOM CEVICHE

  • SERVES: 2
  • COOKING TIME:
    10 MINUTES
This is a great alternative to the classic seafood ceviche dish that has all the same fresh flavours.

INGREDIENTS

  • 200g La Tortilleria totopos (tortilla chips)
  • 375g of mushrooms (porcini/shitake/oyster/white button/portobellos all work well), finely sliced
  • ½ cup fresh lime juice
  • ⅓ cup olive oil
  • 1 cup diced red onion
  • 1 cup of fresh coriander, chopped
  • ¼ cucumber, diced
  • 1 tomato, diced
  • 1 jalapeño chile, finely sliced
  • Salt to taste
  • 1 avocado, sliced

COOKING INSTRUCTIONS

  1. Place the sliced mushrooms in a bowl then add the lime juice and olive oil. Toss until combined. Cover and rest for 30 minutes in the fridge.
  2. In the meantime, combine the mushrooms with the onion, coriander, cucumber and tomatoes.  Add salt to taste.
  3. Place the mix into individual serving glasses and garnish with sliced avocado and chopped fresh chile (if desired).
  4. Enjoy the ceviche with the totopos and a nice tequila cocktail.

 

¡Buen Provecho!

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