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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


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