Mushroom ceviche with apple

Mushroom ceviche with apple

Total: 1 hr | Active: 30 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 156 kcal
, Fat: 5 g
, Carbohydrate: 18 g
, Protein: 6 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mushrooms

oil for frying
250 g oyster mushrooms, torn into pieces
250 g brown mushrooms, cut in slices of 5 mm

Ceviche

2 organic limes, grated zest and the juice
1 green apple, thinly sliced
1 red onion, thinly sliced
1 red chilli, deseeded, finely chopped
2 cm ginger, finely grated
¾ tsp salt

To serve

1 bunch coriander, leaves torn off
60 g salted corn
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How it's done

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Mushrooms

Heat the oil in a frying pan. Fry the mushrooms for approx. 4 mins. per batch. Remove, allow to cool slightly.

Ceviche

In a bowl, mix the lime zest and all the ingredients up to and including the salt. Add the mushrooms, mix, cover and leave to marinate in the fridge for approx. 30 mins.

To serve

Add the coriander to the ceviche, mix, plate up, sprinkle with corn.

How-tos

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