Mushroom Ceviche

Staff Writer
Mushroom Ceviche
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
84
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 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
  • 1 clove garlic, minced
  • 1/2 Cup cucumber, peeled and finely diced
  • 1/2 Cup jicama, finely diced
  • 2 Roma tomatoes, finely diced
  • 1 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.
 

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.

Nutritional Facts

Total Fat
6g
10%
Sugar
2g
N/A
Saturated Fat
0.9g
4.6%
Protein
2g
3%
Carbs
7g
2%
Vitamin A
9µg
1%
Vitamin B6
0.1mg
5.4%
Vitamin C
13mg
22%
Vitamin E
1mg
5%
Vitamin K
10µg
12%
Calcium
28mg
3%
Fiber
3g
11%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
0.9mg
5.2%
Magnesium
20mg
5%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
5%
Phosphorus
46mg
7%
Polyunsaturated
0.8g
N/A
Potassium
263mg
8%
Sodium
525mg
22%
Zinc
0.5mg
3.3%

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