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5
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Mushroom Ceviche
This Mushroom Ceviche, will become one of your favorite side dishes, snacks or appetizer. Made with crimini mushrooms, roasted garlic, red peppers, green peppers, jalapeños, cilantro and fresh lime juice. Absolutely excellent!
Total Time
6
hours
hrs
Course:
Appetizer, Mexican Side Dish, Salad
Cuisine:
Mexican, Vegetarian
Servings:
4
Calories:
98
kcal
Author:
Catherine Arena
Ingredients
10
Ounces
crimini mushrooms
cleaned, cut a quarter inch off of the stems, slice mushrooms thinly
1
small red onion
cut in half and thinly sliced
2-3
garlic cloves
roasted in skin
½
red pepper
rinsed and thinly sliced
½
green pepper
rinsed and thinly sliced
6
limes
cut in half and juiced
1-2
jalapeños
rinsed, seeded, deveined and chopped
1-2
tbsps
fresh cilantro
chopped
1
tablespoon
olive oil
salt and pepper
to taste
tortilla chips
optional
Instructions
Roast Garlic
Roast garlic (in skin) in a skillet over medium heat for 15 minutes until somewhat soft (skin will turn brownish in color).
Peel garlic and place in a bowl. Mash garlic with a fork.
Note:
Chop if garlic doesn't break up into smaller pieces.
Making Mushroom Ceviche
After mushrooms, peppers and onions have been thinly sliced, add all to a bowl.
Add chopped jalapeños, roasted garlic and cilantro.
Add lime juice.
Add olive oil and salt and pepper to taste.
Stir all together and refrigerate for at least 6 hours or preferably overnight to marinate well.
Serve cold or at room temperature on its own or with tortilla chips.
Enjoy!
Nutrition
Serving:
4
g
|
Calories:
98
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
3
g
|
Sodium:
8
mg
|
Potassium:
517
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
610
IU
|
Vitamin C:
66.8
mg
|
Calcium:
55
mg
|
Iron:
1.1
mg