Print
Oyster Mushroom Ceviche
a seafood-free version of a Peruvian favourite
Ingredients
- 500 g oyster mushrooms, roughly chopped
- juice of 2 small limes
- 1 grapefruit, peeled and diced
- ½ english cucumber, diced
- ½ red pepper, diced
- ½ medium red onion, diced
- handful micro cilantro, or finely chopped regular cilantro
- ½ tsp salt
Instructions
-
Combine all ingredients in a bowl; cover and allow to marinate 4 hours or overnight in the refrigerator. Serve with tortilla chips, crispy tostadas, or on tacos. Keeps up to 5 days in the refrigerator.