Mushroom Ceviche
7.2g
Net Carbs
2.6g
Protein
7.1g
Fat
2.6g
Fiber
103
Calories
Ingredients:
- 1/2 cup Lime Juice
- 2 cup, wholes Mushrooms
- 5 cloves Garlic
- 2 Jalapeno Peppers
- 1/2 cup Jicama
- 1/2 cup chopped Sweet Red Peppers
- 1 medium whole (2-3/5" diameter) Tomato
- 8 sprigs Cilantro
- 2 tablespoons Olive Oil
- 2 tablespoons Young Green Onions (Tops Only)
Directions:
Ceviche is found throughout Latin America. The word refers to using citrus juice to “cook” fish. In this case, the mushrooms appear to have been cooked but are actually marinated in lime juice. This dish makes a superb appetizer or as a side with grilled meat or fish. Cut the jicama, bell pepper and tomato in quarter-inch dice so they marinate evenly.
- Cut the button mushrooms into quarters, dice the jicama, bell pepper and tomato. Thinly slice the onion, cilantro and garlic. Finely dice the jalapenos (seed and remove the membrane first for less heat). Toss all together into a medium bowl with the lime juice, olive oil and salt. Cover and refrigerate for two hours, stirring occasionally.
- Divide into four small cups and serve.
This recipe was created for Atkins by chef Ian Clark.
For this photo, we used equal amounts (2/3 cup each) of white, enoki and cremini mushrooms.
