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!
Servings: 4
Calories: 98kcal
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: 4g | Calories: 98kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Sodium: 8mg | Potassium: 517mg | Fiber: 4g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 66.8mg | Calcium: 55mg | Iron: 1.1mg