Mushroom Ceviche

5 from 1 vote

This vibrant Mushroom Ceviche is a fresh, zesty, and utterly delicious! Mushrooms, peppers, onions, garlic, jalapeños, and cilantro are tossed together and marinated in fresh lime juice. Easy appetizer or light meal and absolutely addictive!

Prep Time10

Marinade Time4

Total Time4 10

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: Mexican, Vegetarian

Servings:

Calories: 93kcal

Author: Catherine Arena

Ingredients

10 ounces crimini or white mushrooms cleaned and sliced thinly
½ red onion cut in half and thinly sliced
½ red pepper rinsed and thinly sliced
½ green pepper rinsed and thinly sliced
3 garlic cloves finely chopped
6 limes juiced
1-2 jalapeños rinsed, seeded, deveined and chopped
2 tablespoons fresh cilantro rinsed and chopped
1 tablespoon olive oil
salt and pepper to taste
tortilla chips for serving

Instructions

Add the mushrooms, peppers, onions, jalapeños and cilantro to a mixing bowl.
Add the garlic, olive oil and fresh lime juice, toss well. Season with salt and pepper to taste. Cover and refrigerate for a few hours to allow the flavors to blend well.
Serve cold or at room temperature with a side of tortillas for a quick appetizer or snack. Enjoy!

Notes

Recipes Notes:

Spicy: To make this ceviche extra spicy, add one or two, chopped serrano peppers to the mix.

Serving Ideas: Serve with tortilla chips for a quick, delicious appetizer or snack. For a heartier meal, pair it with a baked potato or a side of white rice.

Storing: Store the ceviche in an airtight container for up to 2 days for the best texture and presentation. While it can be consumed for up to 4 days, the mushrooms will soften and lose their fresh, crisp look. It will still taste delicious but may not be as visually appealing.

Nutrition