Ceviche with Mushroom, Green Apple, and Jicama
Challenge 22- Recipe yield
- 4 servings
- Total time
- 20 minutes
Ingredients
For the ceviche:
- 1½ cups peeled jicama, cut into thin strips or small cubes
- 4 large mushrooms (oyster, shiitake, or button mushrooms), thinly sliced
- 1 green apple, diced
- ½ red onion, thinly sliced
- 1 cucumber, diced
- 1 handful chopped fresh cilantro (coriander)
For the marinade:
- Juice of 3 lemons
- 1 tbsp. orange or tangerine juice
- 1 tbsp. soy sauce or tamari
- 1 tbsp. olive oil
- 1 serrano pepper or chili pepper, finely chopped (optional)
- Salt and black pepper to taste
Instructions
- Put the mushrooms in a large bowl and cover with lemon juice. Let them sit for 8–10 minutes to soften.
- Add the orange juice, soy sauce, olive oil, chili, salt, and pepper. Stir gently.
- Add the jicama, apple, cucumber, and red onion. Stir gently to keep your veggies crunchy.
- Add the cilantro, taste, and add any extra seasoning you like.
- Refrigerate for 5 minutes before serving to deepen and enhance the flavors.
- Serve with tostadas, tortilla chips, or in tacos.
- To enhance the flavor of the mushrooms, sauté them beforehand in a pan with a little oil, salt and pepper until well browned.
- Add some cubed avocado before serving for a creamy addition to complement the fresh citrus flavours.
