Peruvian Mushroom Ceviche

Ingredients

• 500g (1.1 lb) fresh mushrooms, sliced 500g (1.1 lb) fresh mushrooms, sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 limes, juiced 4 limes, juiced
• 1 chili pepper, finely chopped 1 chili pepper, finely chopped
• 1 tomato, diced 1 tomato, diced
• 1 avocado, diced 1 avocado, diced
• Fresh cilantro, chopped Fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 18g, 5g
• Protein: 5g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced mushrooms, red onion, minced garlic, lime juice, and chili pepper. Mix well to ensure the mushrooms are coated in the marinade. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   After marinating, remove the mushrooms from the refrigerator and add the diced tomato, avocado, and fresh cilantro. Season with salt and pepper to taste.
3. 3.
   Gently toss all the ingredients together until well combined.
4. 4.
   Serve the Peruvian Mushroom Ceviche chilled, garnished with additional cilantro leaves if desired.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure consistent texture in the ceviche.
• Lime juice — Use freshly squeezed lime juice for the best flavor. Adjust the amount of lime juice according to your taste preference.
• Chili pepper — Adjust the amount of chili pepper based on your desired level of spiciness. Remove the seeds for a milder heat.

Tips & Tricks

• For added crunch, you can sprinkle some toasted corn kernels or diced cucumber on top of the ceviche before serving.
• If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche.
• Serve the ceviche with crispy tortilla chips or toasted bread slices for a delicious accompaniment.

Serving advice

Serve the Peruvian Mushroom Ceviche as an appetizer or a light main course. It pairs well with a side of mixed greens or as a topping for tostadas or tacos.

Presentation advice

Present the Peruvian Mushroom Ceviche in a shallow bowl or on a platter, garnished with fresh cilantro leaves. The vibrant colors of the mushrooms, tomatoes, and avocado will make the dish visually appealing.