Umami Mushroom Ceviche
A zesty and refreshing twist on traditional ceviche, this Umami Mushroom Ceviche features meaty mushrooms marinated in a tangy citrus dressing, sprinkled with fresh herbs and served with crispy plantain chips for a delightful appetizer that will leave your taste buds wanting more.
ingredients
- 12 ounces cremini mushrooms, thinly sliced
- 1 red onion, thinly sliced
- 1 jalapeño, seeded and finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon agave nectar or honey
- Salt and pepper to taste
- Plantain chips, for serving
steps
- 1.
In a large bowl, combine the sliced mushrooms, red onion, jalapeño, cherry tomatoes, and cilantro.
- 2.
In a separate small bowl, whisk together the lime juice, lemon juice, olive oil, soy sauce, agave nectar (or honey), salt, and pepper.
- 3.
Pour the dressing over the mushroom mixture and gently toss to combine. Allow it to marinate in the fridge for at least 30 minutes to let the flavors meld together.
- 4.
Before serving, adjust the seasoning if needed and garnish with additional cilantro.
- 5.
Serve the Umami Mushroom Ceviche chilled with crispy plantain chips on the side for dipping.