You won’t miss the fish in this ceviche recipe! It’s made with trumpet royale mushrooms which are thick enough to maintain its form while marinating in lemon and lime juice.
Ingredients:
- 1 8oz pack trumpet royale mushrooms chopped
- ½ cup lime juice
- ½ cup lemon juice
- 2 tablespoons chopped cilantro
- ½ tomato diced
- 1 tablespoon diced jalapeño pepper
- 1/3 cup red onion diced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 avocado cubed
Directions:
- In a resealable container mix the mushrooms, lime juice and lemon juice and together and stir together several times. Make sure the juice covers all of the mushrooms.
- Store in the refrigerator overnight.
- Remove the mushrooms from the refrigerator. Pour out half of the juice from the container.
- Add the remaining ingredients to a bowl, and add in marinated mushrooms. Stir until combined.
- Let the ceviche sit for about 20 minutes to let the flavors come together.
- Serve with a salad or on its own.
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