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.
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