Mushroom Ceviche 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



Mushroom Ceviche



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.