Ceviche de Hongos
This vibrant mushroom ceviche is a refreshing and tangy appetizer that captures the essence of traditional ceviche using plant-based ingredients. Marinated mushrooms, crisp vegetables, and fresh herbs create a delightful explosion of flavors and textures. It's perfect for a light starter or a party snack.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 249 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gcremini mushroom, thinly sliced
- 0.5 cuplime juice, freshly squeezed
- 0.25 pcsred onion, finely diced
- 1 pcsjalapeño, minced, seeds removed for less heat
- 1 pcstomato, diced
- 0.25 cupcilantro, chopped
- 1 pcsavocado, diced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for serving
- 120 gtortilla chip
Equipment
mixing bowl · cutting board · knife
The method
Step by step
- 1
In a medium glass bowl, combine the cremini mushrooms, lime juice, red onion, and jalapeño.
About 2 min
Cook’s note: Ensure mushrooms are sliced thinly to absorb the marinade effectively.
- 2
Gently stir the mixture to ensure all ingredients are well coated in the lime juice.
About 1 min
- 3
Cover the bowl and refrigerate for at least 30 minutes, allowing the mushrooms to marinate and soften.
Cook’s note: Marinating longer, up to 2 hours, will result in softer mushrooms and deeper flavor.
- 4
After marinating, drain any excess liquid from the mushroom mixture.
About 1 min
Cook’s note: This prevents the ceviche from becoming too watery.
- 5
Add the diced tomato, chopped cilantro, diced avocado, salt, and black pepper to the bowl.
About 2 min
- 6
Gently fold all the ingredients together until evenly combined.
About 1 min
Cook’s note: Be careful not to mash the avocado.
- 7
Taste and adjust seasoning as needed.
Cook’s note: You might want more lime juice or a pinch more salt.
- 8
Serve immediately with tortilla chips.
Cook’s note: For best flavor and texture, consume within a few hours of preparation.
Per serving
Nutrition
- Calories
- 248.6kcal
- Protein
- 5.5g
- Carbs
- 29.1g
- Fat
- 14.1g
- Fibre
- 6.3g
- Sugar
- 4.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover ceviche in an airtight container in the refrigerator.
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