(For 2 to 6 people) Preparation time 20' - Marinate for about 1 hour in the fridge or cool place.
2.5 to 3 oz (70-85 gr) Common Mushroom per person (“White Mushroom” or “Portobello”)
1/2 to 1 Avocado per person (depending on size)
3 Lemons (including 1 green lime if possible)
1 Onion (2 if they are really small, but not too much)
1 or 2 Tomatoes
1 or 2 Red Bell Pepper or Sweet Pepper (depending on size)
1 bunch of fresh Cilantro
1 tsp. Sugar
Cut the mushrooms into thin slices.
Let soak for about 1h in the juice of 1 lemon, 1 lime and 1 orange (I suggest that you keep it all in the fridge).
Meanwhile, dice the sweet or bell pepper, the onion and tomato, then let soak in the juice of 1 lemon with a pinch of salt and 1 tsp. of sugar.
Wash the cilantro and chop finely.
Prepare the avocado: peel and mash with a fork. Stir in the juice of 1/2 lemon for every 2 or 3 avocados. Add a generous dose of chopped fresh cilantro and a pinch of salt. Lightly whisk in order to obtain a smooth cream.
Drain the mushrooms. Mix with the peppers, onions and tomatoes that you have also drained before mixing. Add a good dose of cilantro.
Now is the time to prepare the plates.
Arrange a layer of the avocado cream on the bottom, level roughly, cover with the mushroom ceviche and spread a little of the diced pepper/tomato/onion mixture on top.
The only thing left is to enjoy ...
You will love this very refreshing dish in summer or also when, after "overeating", you want to take a small "break" and alleviate ("detox") your body.
Recipe contributed by Philippe Schell.
Insert date: 2013-06-09 Last update: 2015-06-05
Recipes > Main dishes