Mushroom Ceviche
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1pound small white button mushrooms
- ¼cup extra virgin olive oil
- 1½cups fresh lemon juice
- 2cloves garlic, peeled and crushed
- 1half-inch piece fresh ginger, minced
- 1jalapeno pepper, seeded and finely chopped
- Coarse salt to taste
- ¼cup finely chopped scallions
- 2tablespoons chopped fresh dill
- ¼cup finely minced red bell pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
88 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place mushrooms in a bowl and toss with olive oil. In another bowl, combine lemon juice, garlic, ginger, jalapeno pepper and salt to taste. Add mushrooms, and marinate 30 minutes at room temperature.
- Step 2
Add the scallions and dill, and marinate for another 30 minutes. Check the seasonings, sprinkle with diced red pepper and serve.
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