Mushroom ceviche with apple

Name: Mushroom ceviche with apple
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 60 g salted corn; 250 g oyster mushrooms; 250 g brown mushrooms; 2 organic limes; 1 green apples; 1 red onions; 1 red chillies; 2 cm ginger; 1 bunch coriander; oil; ¾ tsp salt

starter Autumn lunch

Total: 1 hr | Active: 30 min.

vegan, lactose-free, gluten-free

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Ingredients

for 4 people

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

How it's done

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.

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