Description
A fish-free vegan mushroom ceviche with mango and lime! A perfect refreshing and flavorful dish to serve as an appetizer, snack, or at a party.
Ingredients
Scale
- 16-ounce package of white button mushrooms, quartered
- 1 teaspoon salt, divided
- 2 cups mango, peeled and cubed
- 1 red onion*, cut in half and thinly sliced
- 4 tablespoons cilantro, finely chopped
- 6 ounces (3/4 cup) lime juice
- 1/4 teaspoon white pepper
- 2 tablespoons rocoto pepper or jalapeño (or to taste depending on how spicy you like things)
Instructions
- Wipe mushrooms with a damp cloth to clean them instead of running them underwater so they don't get soggy. Chop them into quarters, and mix the mushrooms with 1/2 teaspoon of salt. Set aside while you wash and chop the remaining ingredients.
- Wash and chop the mango, red onion, rocoto pepper, and cilantro. Mix together with the mushrooms, lime juice, 1/2 teaspoon of salt, and white pepper.
- Serve the ceviche on top of plantain chips, tortilla chips, corn, sweet potatoes, avocado, lettuce, or on its own!
Notes
Cut the red onion in half length-wise and remove the inner 2-3 layers. Then, thinly slice.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Category: Appetizer
- Cuisine: Peruvian
Nutrition
- Serving Size: 6
- Calories: 76
- Sugar: 8.8g
- Sodium: 683mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Carbohydrates: 17.1g
- Fiber: 2.3g
- Protein: 3.5g
- Cholesterol: 0mg
