Mushroom Ceviche

Mushroom Ceviche

Typically raw fish cured with lemon or lime – EWW! This version uses mushrooms. It makes a great side dish in addition to any of the other meals in this section. It can be served with some other sides such as some avocado and greens.

Serves: 1-2 people Yields: 1 plate

Nutritional Information:

Calories: 376 Macronutrient Ratio (Carb/Protein/Fat): 82.5/9.6/7.8


  1. 3 cups of mushrooms of your choice, sliced (oyster look neat and portabella also work well, but anything will work)
  2. 1 medium onion, diced
  3. 2-3 medium tomatoes
  4. 1 mango
  5. ½ cup of parsley, chopped
  6. ½ cup of cilantro, chopped
  7. 1-2 lemons, juiced
  8. 1 tsp dried celery salt
  9. Optional: avocado
  10. Optional: 1 clove of garlic
  11. Optional: 2 tbsp cumin
  12. Optional: jalapeno pepper to taste  (or black pepper)


  1. Slice the mushrooms thinly and juice the lemons. Place the mushrooms into a large flat dish, ideally one layer. Pour the lemon juice onto the mushrooms. Sprinkle the dried celery salt and other herbs or spices on top and mix gently.
  2. Let sit for at least 30 minutes.
  3. Chop up the onion, tomato and mango to make a salsa to top the mushrooms with. Let sit for at least 30 minutes or make the day before.