AppetizerSnack

Ceviche de Hongos

Name: Ceviche de Hongos
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: latin_american, mexican
Ingredients: 250 g cremini mushroom thinly sliced; 0.5 cup lime juice freshly squeezed; 0.25 pcs red onion finely diced; 1 pcs jalapeño minced, seeds removed for less heat; 1 pcs tomato diced; 0.25 cup cilantro chopped; 1 pcs avocado diced; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 120 g tortilla chip

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

Vegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

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

62%Score

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

Storage

Store leftover ceviche in an airtight container in the refrigerator.