Mushroom Ceviche

I am so ready for Spring that I can hardly stand it! I’ve lost all interest in wintery foods like soups, stews, casseroles, and anything involving butternut squash. Instead, I’m getting really excited about fresh, colorful produce and refreshing, bright flavors. And sitting on my deck with a nice, cool beverage. Hence, an appetizer recipe that is perfect for a wonderful warm evening – even if the warm part is just in your imagination for a bit longer.

2013-11-05 19.53.05Mushroom ceviche is a healthy, raw dish that incorporates the citrusy flavors and spices of the seafood dish popular in Central and South America – only without the seafood, of course. Chopped and marinated mushrooms make a great raw fish substitute – plus you can enjoy even if you are pregnant, allergic to seafood, etc.

2013-11-05 18.19.44This dish is impressive enough to serve to guests, yet it is so easy. Not only is there no cooking involved, you only use one dish! Simply stir in all the ingredients and let sit for at least an hour, stirring occasionally.  Voila!

2013-11-05 19.53.14

Mushroom Ceviche (inspired by Millennium Restaurant’s “The Artful Vegan”)
Serves 6

8oz fresh white mushrooms, chopped
1 avocado, chopped
1 large tomato, chopped
Juice of two lemons
1 T extra virgin olive oil
1/2 tsp sea salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp ground red cayenne pepper

1. Whisk together lemon juice and olive oil in a large serving dish. Stir in mushrooms.

2. Add all dry seasonings and stir until combined.

3. Let sit for 30 minutes, stirring occasionally. The mushrooms should begin to soften.

4. Gently stir in avocado and tomato pieces. Let sit an additional 30 minutes.

5. Serve with tortilla chips. Alternative: Divide into individual sized bowls and serve with forks for a less-filling starter.


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