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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.

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

Servings
16

Ingredients

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

Preparation

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

  • Serving Size per 1/4-cup serving
  • Calories 112
  • Carbohydrate Content 16 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 118 mg
  • Sugar Content 8 g