Mushroom Ceviche

• Produce

  • 1/2 cup Avocado
  • 1/2 cup Cilantro
  • 1/2 cup Cucumber
  • 1 Jalapeno chile
  • 2 tbsp Red onion
  • 2/3 cup Tomatoes

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 6 tbsp Lime juice

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 10 oz (around 280g total of a mix of both oyster mushrooms and baby king oyster mushrooms

Found on landsandflavors.com

Description

Ingredients

• 10 oz (around 280g) total of a mix of both oyster mushrooms and baby king oyster mushrooms
• 6 Tablespoons lime juice
• ½ cup chilled vegetable broth
• 1 Tablespoon olive oil
• 2 Tablespoons finely minced red onion
• 1 jalapeño chile, seeded and finely diced
• ⅔ cup finely diced tomatoes
• ½ cup finely diced cucumber
• ½ cup diced avocado
• 1 teaspoon sea salt
• black pepper, to taste
• ½ cup chopped cilantro

Directions

• Using your hands, tear the oyster mushrooms to resemble little flakes of fish and slice the baby king oysters so that they resemble slices of scallops. Steam them or sauté them with a tiny splash of water for a few minutes. Let them cool then transfer to a large mixing bowl. Add the lime juice, vegetable broth, and olive oil.
• After chopping the onion very finely, rinse the diced pieces in cold water to remove some of its overly pungent aroma. Then add them to the mushrooms.
• Add the jalapeño, tomatoes, cucumber, avocado, salt, and black pepper. Mix and let it sit for 5-10 minutes so that all the veggies can exude their juices.
• Mix in the cilantro, taste for seasoning, and serve with tostadas, tortilla chips, or fried plantains.