Ingredients and Weight:
- Shiitake mushrooms: 1 lb
- Oyster mushrooms: 8 oz
- Maitake mushrooms: 6 oz
- Red onion: 1/2 cup, thinly sliced
- Jalapeño pepper: 1/4 cup, minced (seeded and deveined if desired)
- Cilantro: 1/2 cup, chopped
- Lime juice: 1 cup
- Lemon juice: 1/2 cup
- Orange juice: 1/4 cup
- Olive oil: 1/4 cup
- Salt: to taste
- Black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Remove the stems from the mushrooms and finely chop the caps.
- Place the chopped mushrooms in a large bowl and add the red onion, jalapeño, cilantro, lime juice, lemon juice, orange juice, olive oil, salt, and black pepper.
- Mix well to combine and refrigerate for at least 30 minutes, or up to overnight.
Nutritional Information:
- Calories: 120 per serving
- Fat: 5g
- Protein: 4g
- Carbohydrates: 15g
- Fiber: 5g
- Vitamin C: 50% DV
Dish Characteristics:
- Refreshing and tangy
- Crunchy and flavorful
- Perfect for summer appetizers or light meals
User Comments:
- "This ceviche is so flavorful and refreshing! The mushrooms have a great texture and the citrus juices really brighten it up."
- "I love that this ceviche is vegan, but it doesn't sacrifice any flavor. It's perfect for entertaining guests with different dietary needs."
- "This is the perfect appetizer to start a summer party. It's light and easy to eat, but it's also packed with flavor."
Special Precautions and Tips:
- If you want to make a spicier ceviche, add more jalapeño pepper.
- To make the ceviche ahead of time, simply combine all the ingredients in a bowl and refrigerate for up to overnight.
- Serve the ceviche chilled with tortilla chips, crackers, or tostadas.
