Mushroom Ceviche

Serves 6

In this dish, button and shiitake mushrooms are sliced very thinly and layered with ribbons of zucchini, small cubes of avocado, lemon juice, olive oil and snipped chives for a fresh, flavorful start to a light meal.

Ingredients: 
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 pound shiitake mushrooms, stems discarded, cleaned and very thinly sliced
  • 1/2 pound white button mushrooms, cleaned and very thinly sliced
  • 1/2 teaspoon sherry vinegar
  • Juice of 1 lemon
  • 1 zucchini, very thinly sliced
  • 1 avocado, diced
  • 2 tablespoons snipped chives
  • Fine sea salt, to taste
  • Ground black pepper, to taste
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Method: 

In a large skillet, heat oil over high heat. Add shiitake and button mushrooms and cook just until lightly browned. Season lightly with salt and pepper. Add vinegar and cook for another minute or two. Remove from pan and let cool. Refrigerate mushrooms until ready to serve.

Arrange mushrooms and zucchini slices on a large serving plate or six individual plates. Season lightly with salt and pepper, oil and lemon juice. Make another layer of mushrooms and zucchini. Repeat seasoning with salt, pepper, olive oil and lemon juice. Top with avocado and chives and serve immediately.

Nutritional Info: 
Per Serving:180 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 110mg sodium, 36g carbohydrate (6g dietary fiber, 11g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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