Mushroom Ceviche
4

Serves 6

In this dish, button and shiitake mushrooms are sliced very thinly and layered with ribbons of zucchini, small cubes of avocado, lemon juice, olive oil and snipped chives for a fresh, flavorful start to a light meal.

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    Ingredients: 
    • 1 tablespoon olive oil, more for drizzling
    • 1/2 pound shiitake mushrooms, stems discarded, cleaned and very thinly sliced
    • 1/2 pound white button mushrooms, cleaned and very thinly sliced
    • 1/2 teaspoon sherry vinegar
    • Juice of 1 lemon
    • 1 zucchini, very thinly sliced
    • 1 avocado, diced
    • 2 tablespoons snipped chives
    • Sea salt, to taste
    • Ground pepper, to taste
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    Method: 

    Heat olive oil over high heat. Add shiitake and button mushrooms and cook just until lightly browned. Season lightly with salt and pepper. Do this in batches if pan is not big enough so as not to overcrowd the pan. When all mushrooms have been cooked, return them to the pan and sprinkle sherry vinegar. Cook for another minute or two, remove from pan and let cool for a few minutes. Place in refrigerator until ready to serve.

    Arrange mushrooms and zucchini slices on a large serving plate or six individual plates. Season lightly with salt and pepper, olive oil and lemon juice. Make another layer of mushrooms and zucchini. Repeat seasoning with salt, pepper, olive oil and lemon juice. Sprinkle with avocado and chopped chives and serve immediately.

    Nutritional Info: 
    Per Serving:180 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 110mg sodium, 36g carbohydrate (6g dietary fiber, 11g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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