(For 2 to 6 people) Preparation time 20′ – Marinate for about 1 hour in the fridge or cool place.
Ingredients
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 Orange
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
Salt
Preparation
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.
Permission to copy and reproduce is granted, as long as you credit the author and mention the Vegetarian Week or the link: https://www.vegetarianweek.org/Article-46-Mushroom-Ceviche–Detox-Recipe.html
