Mushroom Ceviche

Since I subscribe to a ton of cooking magazines, read lots of blogs and have quite the stack of cookbooks I am always printing, tearing or flagging a recipe. I usually make a recipe once and then it goes in the bottom of the ever growing pile of recipes I have tried. That trend will stop with this recipe! This went over very well at the wine event and I had lots of requests for the recipe. Ceviche is usually made with lime juice, fish, onions and let to sit for a few hours so the lime juice can “cook” the fish with the acidity. I came across a recipe for ceviche made with mushrooms and I knew it would be something great for a get together.

Ingredients

8 ounces assorted mushrooms, such as button, cremini, shitake

1/2 a small white onion, finely diced

1 tomato, chopped and seeded

1/2 cup fresh cilantro, chopped

6 tbsp fresh lime juice

1 serrano chile, seeds removed and finely diced

Salt/Pepper

Directions

Rinse and dry mushrooms to remove any dirt and debris. Chop mushrooms so you have mid sized pieces. Add lime juice and let mushrooms marinate at least an hour.

In a separate bowl add onion, tomato, cilantro, chile and salt/pepper.

Combine marinated mushrooms with salsa and let sit at least 30 minutes but preferably not more than an hour before serving.

This had a nice “meaty” flavor with lots of freshness from the lime juice and the salsa. It went great with pita chips or could be used as a filling in a tortilla or on a tostado.