Recipe Menu
Picture of Mushroom Ceviche
south american lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 986 kcal 49 %
  • Fat 65 g 99 %
  • Saturated 9 g 45 %
  • Carbs 103 g 34 %
  • Fiber 27 g 108 %
  • Protein 17 g 34 %
  • Cholesterol 0 mg 0 %
  • Sodium 4474 mg 186 %
  • Calcium 315 mg 31 %
  • Magnesium 222 mg 53 %
  • Potassium 2363 mg 50 %
  • Iron 9 mg 49 %
  • Zinc 5 mg 45 %
  • Phosphorus 526 mg 75 %
  • Vitamin A 131 µg 15 %
  • Vitamin C 123 mg 137 %
  • Thiamin (B1) 0 mg 35 %
  • Riboflavin (B2) 1 mg 43 %
  • Niacin (B3) 10 mg 60 %
  • Vitamin B6 1 mg 79 %
  • Folate equivalent (total) 286 µg 72 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 11 mg 71 %
  • Vitamin K 129 µg 107 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mushroom Ceviche

Ingredients

  • 1 quart lightly salted water
  • 1/2 Cup plus 2 tablespoons fresh squeezed lime juice
  • 1 Cup oyster or Portobello mushrooms, finely chopped
  • 1 Cup hearts of palm, drained and finely chopped
  • 1/2 medium red onion, finely chopped
  • 1/3 Cup chopped fresh cilantro, plus several sprigs for garnish
  • 2 Tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 Cup cucumber, peeled and finely diced
  • 1/2 Cup jicama, finely diced
  • 2 Roma tomatoes, finely diced
  • 1 small avocado, peeled, pitted, and cubed
  • Salt and pepper, to taste
  • Several lime slices, for garnish
  • Crackers or tortilla chips, for serving

Login or Join to leave a comment

Login Join

Discussion (0)