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Mushroom Ceviche

A fresh mushroom and vegetable mix enjoyed as tapas with other treats.
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Prep Time 25 minutes
Cook Time 5 minutes
Course Culinary Collection, Timeless Tapas
Cuisine South American
Servings 6


  • 45 ml lemon juice
  • 1 orange, finely grated zest and juice
  • ½ red onion, finely diced
  • 250 g fresh, firm, baby button mushrooms
  • 60 ml chilled vegetable stock
  • 2 tomatoes, deseeded and diced
  • ½ cucumber, deseeded and diced
  • 1 avocado, diced
  • 5 ml hot sauce (optional)
  • 15 ml fresh coriander, chopped
  • 15 ml olive oil
  • salt and milled black pepper, to taste


  • Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.
    Add the red onion, stir and set aside for 15 minutes.
  • Add the mushrooms and stand for 5 minutes.
    Carefully stir in the remaining ingredients and season to taste.
  • Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.
Keyword south american, tapas