Mushroom Ceviche

Mushroom Ceviche
Staff Writer
Seafood Ceviche
Carolyn Scott-Hamilton
Seafood Ceviche

Traditionally made with raw fish, cooked by the citrus juice, this version of the Peruvian favorite might just become one of yours. This former seaside appetizer is full of crunch, creaminess, citrus and zest, a great way to start a meal or even snack on!

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8
Servings
76
Calories Per Serving
Deliver Ingredients

Ingredients

  • quart lightly salted water
  • 1/2  Cup  plus 2 tablespoons fresh squeezed lime juice
  • 1  Cup  oyster or Portobello mushrooms, finely chopped
  • 1  Cup  hearts of palm, drained and finely chopped
  • 1/2  medium red onion, finely chopped
  • 1/3  Cup  chopped fresh cilantro, plus several sprigs for garnish
  • 2  Tablespoons  olive oil
  • clove garlic, minced
  • 1/2  Cup  cucumber, peeled and finely diced
  • 1/2  Cup  jicama, finely diced
  • Roma tomatoes, finely diced
  • small avocado, peeled, pitted, and cubed
  • Salt and pepper, to taste
  • Several lime slices, for garnish
  • Crackers or tortilla chips, for serving

Directions

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add mushrooms and hearts of palm, cover and return to a boil. Immediately remove from heat and drain water. Cover with the lid and set aside, letting mushrooms and palm hearts steam in closed pot for 10 minutes.

Drain mushrooms and palm hearts again to remove remaining liquid and put in large bowl to cool completely. Toss with remaining 1/2 cup of lime juice, cover and refrigerate for about 1 hour.

In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to mushroom and palm heart bowl along with chopped cilantro, garlic, olive oil, cucumber, jicama, tomato, and avocado. Mix gently and season with salt and pepper. Cover and refrigerate up to 3 hours. Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with crackers or tortilla chips.
 

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
3g
13%
Carbohydrate, by difference
9g
7%
Protein
2g
4%
Vitamin A, RAE
162µg
23%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
135µg
100%
Calcium, Ca
58mg
6%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
33µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Phosphorus, P
20mg
3%
Selenium, Se
2µg
4%
Sodium, Na
116mg
8%
Water
84g
3%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.