Svampceviche med lime, koriander & chili

Så gör du

1. Slice the mushrooms very thinly so the lime can reach more surface area. If the mushrooms are large, halve them first.
2. Toss with lime juice, finely chopped chili and red onion. Let stand about 15 minutes, turning once or twice so the slices are evenly coated.
3. Add tomato and cilantro after the resting time. This keeps the tomato from becoming watery and the herbs from losing their freshness.
4. Taste for salt and more lime. Unlike a cooked mushroom dish, this ceviche should remain bright and crisp.
5. Serve immediately with avocado and corn chips. Keep the chips separate until eating so they stay crunchy.

1. Slice the mushrooms very thinly so the lime can reach more surface area. If the mushrooms are large, halve them first.
2. Toss with lime juice, finely chopped chili and red onion. Let stand about 15 minutes, turning once or twice so the slices are evenly coated.
3. Add tomato and cilantro after the resting time. This keeps the tomato from becoming watery and the herbs from losing their freshness.
4. Taste for salt and more lime. Unlike a cooked mushroom dish, this ceviche should remain bright and crisp.
5. Serve immediately with avocado and corn chips. Keep the chips separate until eating so they stay crunchy.