Mushroom Ceviche

Name: Mushroom Ceviche
Ingredients: 200g La Tortillería totopos (tortilla chips); 375g of mushrooms (porcini/shitake/oyster/white button/portobellos all work well), finely sliced; ½ cup fresh lime juice; ⅓ cup olive oil; 1 cup diced red onion; 1 cup of fresh coriander, chopped; ¼ cucumber, diced; 1 tomato, diced; 1 jalapeño chile, finely sliced; Salt to taste; 1 avocado, sliced

latortilleria.com.au

This authentic Mexican Mushroom Ceviche recipe is a great alternative to the classic seafood ceviche dish that has all the same fresh flavours.

View full recipe on latortilleria.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at latortilleria.com.au.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Measuring cup
Spoon
Refrigerator
Plastic wrap
Glass

Ingredients

200g La Tortillería totopos (tortilla chips)
375g of mushrooms (porcini/shitake/oyster/white button/portobellos all work well), finely sliced
½ cup fresh lime juice
⅓ cup olive oil
1 cup diced red onion
1 cup of fresh coriander, chopped
¼ cucumber, diced
1 tomato, diced
1 jalapeño chile, finely sliced
Salt to taste
1 avocado, sliced