Shiitake Mushroom Ceviche

Name: Shiitake Mushroom Ceviche
Total time: 25 min
Yield: 2 Servings
Ingredients: 🍄 1 (8 ounce) package fresh shiitake mushrooms; 🍅 1 tomato, chopped; 🧅 ½ onion, chopped; 9 pitted green olives, chopped; ½ teaspoon dried oregano; 🧂 salt to taste; 🍊 ½ orange, juiced; 🍋 1 lime, juiced; 2 tablespoons ketchup; 1 tablespoon Mexican-style hot sauce (such as Cholula®); 1 ½ teaspoons apple cider vinegar

Cost $5, save $10

Source: Recommended by CookPal

25 Min
2 Servings
$5

Shiitake Mushroom Ceviche

Cost $5, save $10

Source: Recommended by CookPal

25 Min
2 Servings
$5

INGREDIENTS

Vegetables
- 🍄 1 (8 ounce) package fresh shiitake mushrooms
- 🍅 1 tomato, chopped
- 🧅 ½ onion, chopped
- 9 pitted green olives, chopped
Spices and Seasonings
- ½ teaspoon dried oregano
- 🧂 salt to taste
Liquids
- 🍊 ½ orange, juiced
- 🍋 1 lime, juiced
- 2 tablespoons ketchup
- 1 tablespoon Mexican-style hot sauce (such as Cholula®)
- 1 ½ teaspoons apple cider vinegar

STEPS

Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.

Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.

Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

NUTRIENTS

Per 1 serving

🔥

147

Calories

5
Protein
27
Carbs
3
Fats

💡 Use fresh citrus juices for a brighter flavor.For a more intense marinade, prepare the dish the night before and refrigerate.Pair with tortilla chips for added crunch.