Mushroom Ceviche

This mushroom ceviche recipe serves 4 – 6 and is sure to be a family favourite! It is super tasty and nutritious. It may be a good idea to leave out the hot sauce if your kids are young and are sensitive to hot foods.

Ingredients:

• 45ml lemon juice
• 1 orange, finely grated zest and juice
• ½ red onion, finely diced
• 250g fresh, firm, baby button mushrooms
• 60ml chilled vegetable stock
• 2 tomatoes, deseeded and diced
• ½ cucumber, deseeded and diced
• 1 avocado, diced
• 5ml hot sauce (optional)
• 15ml fresh coriander, chopped
• 15ml olive oil
• salt and milled black pepper, to taste

To serve:

With toasted pita wedges or nachos:

1. Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.
2. Add the red onion, stir and set aside for 15 minutes.
3. Add the mushrooms and stand for 5 minutes.
4. Carefully stir in the remaining ingredients and season to taste.
5. Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.

Recipe and image supplied by The South African Mushroom Farmers’ Association