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Lemon Mushroom Ceviche

Yields4 ServingsPrep Time10 minsTotal Time1 hr

A light, tangy salad perfect for the warmer weathers! I don't know about you but I am a HUGE fan of mushrooms, so when I came across this recipe, I knew I had to put my spin on it and give it a try! I love this Lemon Mushroom Ceviche because it's so easy to make and you can easily feed a huge crowd with it! Try it out if you absolutely love mushrooms like me!

Lemon Dressing
 2 cloves garlic (roasted)
 ½ cup vegetable broth
 ⅓ cup freshly squeezed lemon juice
 1 tbsp extra virgin olive oil
 ¼ tsp agave
 1 jalapeno (minced with seeds removed)
 1 tsp salt
 1 tsp black pepper
Mushroom Ceviche
 8 oz white button mushrooms (sliced thin)
 1 red onion (sliced thin)
 1 red bell pepper (sliced thin)
 ¼ cup cilantro (optional)
1

Mix all the ingredients for the lemon dressing. Mash the garlic cloves as much as possible so you do not have any big chunks.

2

Mix together the mushrooms, onions, and bell pepper. Pour dressing over the top and garnish with cilantro.

3

Mix everything very well. Store in the refrigerator for at least 1 hour. Enjoy!

Nutrition Facts

0 servings

Serving size

1/4 recipe

Amount per serving
Calories73
% Daily Value *
Total Fat 4g6%

Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 606mg27%
Total Carbohydrate 6g3%

Dietary Fiber 2g8%
Total Sugars 2g
Protein 3g
Potassium 332mg8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.