Begin. Believe. Achieve.

Vegan Mushroom Ceviche With Corn And Pineapple Recipe

0
SHARE
, / 1816 0
Vegan Mushroom Ceviche With Corn And Pineapple Recipe

Ceviche is a typical Latin dish made from raw fish or seafood, cured in lemon or lime juice. If you love ceviche, but want to try a new or vegan recipe, why not experiment with using mushrooms instead of fish? It’s a funghi new way of eating ceviche!

Vegan Mushroom Ceviche With Corn And Pineapple Recipe
Prep Time:

Ingredients

  • 1 pint cremini mushrooms, stems removed and diced (a mix of cremini and shiitake is perfect if you can find it, or buy one pint of each and mix them)
  • 1 container enoki mushrooms, removed from stem
  • ¼ red onion, sliced paper thin
  • 1 corn cob, kernels sliced off
  • 1 cup pineapple, diced
  • 3 tbsp cilantro, chopped
  • 1 jalapeño, seeded and sliced
  • 2 limes, juiced
  • Sprinkle of sea salt

Yield: 6

Nutrition Facts (Per Serving)

Calories per serving: 262.7

Fat per serving: 20.9g

Saturated fat per serving: 2.9g

Carbs per serving: 18.3g

Protein per serving: 4.7g

Fiber per serving: 7.3g

Sugar per serving: 1.1g

Sodium per serving: 244.6mg

Vegan Mushroom Ceviche With Corn And Pineapple Recipe

Instructions

  1. Prepare the mushrooms, red onion, corn kernels, pineapple, cilantro and jalapeno.
  2. Place in a bowl. Stir in lime juice and sea salt.
  3. This dish gets better once it’s chilled for an hour or so.
  4. Season to taste.

Leave A Reply

Your email address will not be published.