Project Description

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.
Mushroom Ceviche
No ratings yet
Prep Time 25 mins
Course Culinary Collection, Timeless Tapas
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.