Mushroom Ceviche

CunSwim's Note:

A delicious topping for tostadas or with crackers. Great appetizer! I use regular buttons because it is all I can get, but I am sure you can use all kinds.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1 lb sliced fresh mushrooms
• 1 cup chopped red onion
• 2 cups tomatoes , diced
• 1 cup chopped cilantro
• 1 chopped habanero pepper (optional)
• ¼ cup olive oil
• salt and pepper
• 2 to 3 limes, juice of

Directions:

1. Steam mushrooms just until soft.
2. Let cool.
3. Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.

Reviews

[mjunge]

This recipe produced Mushroom Ceviche that was even better than the one we drove 1.5 hours out of Lima Peru to eat! I used yellow tomatoes from my garden as I had plenty that needed to be eaten. Fantastic!

[Kat's Mom]

This is devine. I am having this on top of Recipe #113333 for lunch and it complements seafood really well. Cannot wait to have it in Southwest Seafood Burritos for dinner tonight. I chopped the mushrooms up a bit so that no one flavor would dominate a mouthful. I had some cilantro I needed to use up and I am so glad I tried this. Thanks for sharing.

[Queen uh Cuisine]

CunSwim, This was great. I cut the recipe into thirds because I'm the only one that likes mushrooms. It was really good. Unfortunatly I forgot habaneros at the market so it's a little bland (my fault). I won't do that again :) I love the lime it so reminds me of Mexico. I will definately make this again. I took photos and i'm trying to get them posted. Thanks again, Barbara