45 ml lemon juice
1 orange — zest and juice
1/2 red onion — finely diced
250 g fresh firm baby button mushrooms
60 ml vegetable stock
2 tomatoes — deseeded and diced
1/2 cucumber — deseeded and diced
1 avocado — diced
5 ml hot sauce
15 ml fresh coriander
15 ml olive oil
salt and black pepper
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.
Article written by: Food24
Photo credit: Food24