Veggie Ceviche

Recipe: Veggie Ceviche

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Serving size: 400.50 g
Servings per recipe: 6
Prep time: 15 minutes

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• 10 oz (around 280g) Mushrooms, finely chopped (any variety)
• ¼ C Lime juice
• 1 Tbsp Olive oil
• 3 Cloves garlic, minced
• 2 Tbsp finely sliced red onion
• 1 Jalapeño Chile, seeded and finely diced (or habanero for “Macho Style”)
• ⅔ C finely diced tomatoes
• ½ C Celery, finely diced
• ½ C avocado, diced
• 1 tsp sea salt
• Cayenne pepper, to taste
• ½ C chopped cilantro

Directions

Dice your mushrooms to desired size. Transfer to a large mixing bowl. Add the lime juice, and olive oil. After slicing the onion very finely, rinse the diced pieces in cold water to remove some of its pungent aroma (optional). Then add them to the mushrooms. Add the jalapeño, tomatoes, celery, avocado, salt, cayenne. 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 on endive leaves, tostadas or tortilla chips.

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