Mushroom Ceviche

Mushroom Ceviche


  • 1/2 a Red Onion
  • 1/2 a Cup of Lime Juice
  • 1/2 a Cup of Lemon Juice
  • 1/2 a Bunch of Cilantro
  • 1 Fresno Chile
  • 3 Small Cucumbers
  • 1 Avocado
  • 1 Box of White Mushrooms
  • 1 Box of Shimeji Mushrooms
  • 2 Tomatoes
  • 3 Tbsp of SALSAOLOGY Ancho Chile & Tamarind Sauce
  • Olive Oil
  • Salt to Taste
  • Tortilla Chips or Tostadas


    1. Dice tomatoes, red onion, cucumber, avocado and mushrooms-- add these ingredients into a large bowl. Chop cilantro and add to the bowl.
    2. In a separate small bowl mix SALSAOLOGY Ancho Chile & Tamarind Sauce, olive, lime juice, lemon juice, and salt. Add mixture to larger bowl and mix well.
    3. Let mix chill and marinate in refrigerator for about an hour.
    4. Serve ceviche with tortilla chips or on tostadas.

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