Ceviche de Champiñones

Ceviche de Champiñones is a refreshing and zesty vegan twist on the classic ceviche, showcasing marinated mushrooms that absorb delightful citrus flavors. This vibrant dish is perfect for a light breakfast, bringing a taste of Mexico to your morning table.

Ingredients

• Button mushrooms - 200 grams, sliced
• Lime juice - 60 ml (about 3 limes)
• Red onion - 50 grams, finely chopped
• Tomato - 1 medium, diced
• Cilantro - 15 grams, chopped
• Cucumber - 1 small, diced
• Jalapeño - 1 small, finely chopped (optional)
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Avocado - 1 small, diced (for serving)

Steps

1. In a mixing bowl, combine the sliced mushrooms and lime juice. Let them marinate for about 10 minutes to soften and absorb the flavors.
2. After marinating, add the finely chopped red onion, diced tomato, chopped cilantro, diced cucumber, and jalapeño (if using) to the mushroom mixture.
3. Drizzle olive oil over the mixture and season with salt and pepper to taste. Gently toss to combine all ingredients.
4. Let the ceviche sit for an additional 5 minutes to allow the flavors to meld.
5. Serve the ceviche de champiñones in bowls, garnished with diced avocado on top.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and fat, making it a healthy breakfast option.

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