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Mushroom Ceviche

Mushroom Ceviche

As we’re rediscovering the joys of cooking during lockdown, we’re also realizing, once again, just how important and powerful what we eat is. What’s even better is that there are so many foods out there offering health benefits that could assist with disease prevention. Health benefits, such as antioxidants, vitamins and minerals are found in bulk, especially when you combine them. Which is exactly what The South African Mushroom Farmers’ Association have done for you.
This week we’re combining the super powers of vitamin c (in the form of citrus) with those of mushrooms in a delicious mushroom ceviche.
Lexi enjoyed making the ceviche with me and loved eating it with wedges of pita bread. We made it again and served it as a side dish with our Sunday braai.


Lemons are high in vitamin C which is important for keeping your immune system functioning properly. “Vitamin C is thought to increase the production of white blood cells, which are key to fighting infections.” notes Healthline. Fresh mushroom also contains a small amount of vitamin C, which helps the body absorb iron, especially from non-meat sources like the mushrooms themselves. Perfect for meat-free Monday!
Spritz fresh lemon juice over fried mushrooms for brightness, use in Thai mushroom-noodle dishes for a deliciously sour note, or try making mushroom ceviche.

Mushroom Ceviche

Serves 4-6
  • 3 Tbs lemon juice
  • 1 orange, finely grated zest and juice
  • ½ red onion, finely diced
  • 250g fresh, firm, baby button mushrooms
  • 1/4 cup chilled vegetable stock
  • 2 tomatoes, deseeded and diced
  • ½ cucumber, deseeded and diced
  • 1 avocado, diced
  • 1 tsp hot sauce (optional)
  • 1 Tbs fresh coriander, chopped
  • 1 Tbs olive oil
  • salt and milled black pepper, to taste
  • To serve: toasted pita wedges or nachos
  1. Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.
  2. Add the red onion, stir and set aside for 15 minutes.
  3. Add the mushrooms and stand for 5 minutes.
  4. Carefully stir in the remaining ingredients and season to taste.
  5. Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.
Happy cooking!


DISCLAIMER: This was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated image. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.

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