Fresh mushrooms are absolute powerhouses in the fight against cancer! And not only are they good for you to eat, you’re doing good just by buying the pink punnets at Pick ‘n Pay stores this October. You see, R1 from each pink punnet of 250g whole and sliced white button mushrooms will be donated to the Ditto prostheses project so that breast prostheses can be provided to affected women who cannot afford to purchase them! So buy lots of mushrooms and use them up making Mushroom Ceviche! #pinkpunnet #fruitandveg #breastcancer #minimizerisk #mushroomseveryday



Mushroom Ceviche

Serves 5



45ml lemon juice

1 orange, finely grated zest and juice

½ red onion, finely diced

250g fresh, firm, baby button mushrooms, or sliced 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 ground black pepper, to taste



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.