Oyster Mushroom Ceviche
A refreshing and tangy vegan ceviche made with oyster mushrooms, lime juice, and fresh vegetables.
20 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 cups oyster mushrooms, shredded
- 1/2 cup lime juice
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1 avocado, diced
- 1 tomato, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Nutrition Facts
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Instructions
Prepare the mushrooms: Shred the oyster mushrooms into thin strips, resembling the texture of seafood.
Marinate the mushrooms: In a large bowl, combine the shredded mushrooms with lime juice. Let them marinate for about 10 minutes to soften.
Prepare the vegetables: Thinly slice the red onion, dice the cucumber, tomato, and avocado. Finely chop the jalapeño and cilantro.
Combine ingredients: Add the prepared vegetables to the marinated mushrooms. Gently mix to combine.
Season: Add salt, black pepper, and olive oil to the mixture. Stir well to ensure all ingredients are evenly coated.
Chill and serve: Let the ceviche sit in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.
Chef's Tips
- Mushroom Texture: For a more seafood-like texture, marinate the mushrooms for a longer time, up to 30 minutes.
- Spice Level: Adjust the amount of jalapeño to control the spiciness of the ceviche.
- Serving Suggestion: Serve with tortilla chips, tostadas, or on a bed of lettuce for a light meal.
- Freshness: Use the freshest vegetables possible for the best flavor and texture.
- Variations: Add diced mango or pineapple for a sweet and tangy twist.
