Mushroom Ceviche http://bit.ly/2QsU2qi is the perfect little nibble for when you have friends over, pre-braai… or a great lunch when you are flying solo – feels indulgent but has loads of the good stuff! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #blendability #mushroomswitheverything #mushroomrecipeideas
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
toasted pita wedges or nachos
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.