Oyster Mushroom Ceviche Recipe | Vegetarian Times Skip to main content

Oyster Mushroom Ceviche

This play on seafood ceviche can be served in martini glasses with plantain chips, or prepared as a passed appetizer in ceramic Asian spoons.

Ingredients: 

Ingredients: 

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1 Tbs. vegetable oil
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1 lb. oyster mushrooms, trimmed and pulled apart into small pieces
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2 cups pineapple juice
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1 medium red bell pepper, diced (1 cup)
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6 hearts of palm, halved and sliced
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1 avocado, finely diced (1 cup)
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¼ cup finely diced red onion
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¼ cup finely chopped cilantro
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2 Tbs. lime juice
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1 clove garlic, minced (1 tsp.)

Instructions: 

1 Heat oil in large skillet on medium-high. Add mushrooms, and season with salt, if desired. Cook 8 to 10 minutes, or until mushrooms are darker and smaller in size, stirring occasionally.

2 Transfer mushrooms to bowl, and stir in remaining ingredients. Chill 1 hour or overnight before serving.

Nutrition Information: 

Unit (Serving Size): 
per 1/4-cup serving
Calories: 
112
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
1 g
Carbohydrates: 
16 g
Cholesterol: 
0 mg
Sodium: 
118 mg
Fiber: 
4 g
Sugar: 
8 g
Yield: 
serves 16