Mushroom Ceviche Recipe

Around the world the family meal and the homecook (even the domestic goddess!) have made a comeback. And we’re delighted as we’re sure you are too! 

We’re reinventing our homes and our lifestyles and with slightly smaller money pockets our indulgences are smaller, but equally enjoyable and our eyes are focused on healthy (but very delicious eating).

With Eating In being the new Eating Out, everyone needs that little bit of magic that only mushrooms can bring to everyday meals.

They’re umami rich so packed with flavour; they’re meaty so they can reduce the meat bills when added to your favourite meat meals and they’re low in calories to fill you up without filling you out!

You’ll love the gourmet touch that mushrooms add:

• Mushroom and Brinjal canneloni
• Mushroom Ceviche
• Mushroom Dutch Baby

Mushroom Ceviche

Serves 4-6

Ingredients

• 45ml lemon juice
• 1 orange, finely grated zest and juice
• ½ red onion, finely diced
• 250g fresh, firm, baby button mushrooms
• 60ml chilled vegetable stock
• 2 tomatoes, deseeded and diced
• ½ cucumber, deseeded and diced
• 1 avocado, diced
• 5ml hot sauce (optional)
• 15ml fresh coriander, chopped
• 15ml olive oil
• salt and milled black pepper, to taste

To serve:

• toasted pita wedges or nachos

Method

1. Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.
2. Add the red onion, stir and set aside for 15 minutes.
3. Add the mushrooms and stand for 5 minutes.
4. Carefully stir in the remaining ingredients and season to taste.
5. Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.