Fresh Ideas - Avocado Recipes

Mushroom & Avocado Ceviche

INGREDIENTS
Makes 4 servings

9 oz fresh raw mushrooms
5 oz cucumber
6 tablespoons white or purple onion finely chopped
1 medium tomato (8 oz)
6 tablespoons fresh choppedcilantro
* 1/2 Serrano chili
1/2 medium avocado (5 oz) diced
1 1/2 teaspoon Maggie sauce (7.5 ml)
4 tablespoons ketchup (60 ml)
2 tablespoons and 1 teaspoon lime juice (35 ml)
1 to 2 tablespoons of water
Dash of salt

* Optional ingredient

DIRECTIONS

1.	Wash the mushrooms with water and a vegetable brush. Dice them in 1/2 inches squares, and place them in a medium bowl.
2.	Remove the seeds of the cucumber and the tomato. Dice them small, in 1/3 inches squares and add to the mushrooms.
3.	Add the fresh chopped cilantro, and the onion. If you like spicy, you can finely chop the chili, or you can remove the seeds and the veins, trying not to touch them with your hand, if you prefer less spicy.
4.	When you are ready to serve, mix in the Maggie sauce, the ketchup, the lime juice and the water.
5.	At the end, put in the diced avocado and gently mix. Try and add a dash of salt if necessary.
6.	Serve immediately with toasted bread or saltine crackers.

NOTE

This is a very easy and quick recipe. It is important to mix the ingredients right before serving, since the mushroom is a delicate-one that can become dark with the lime juice when left a little bit too long, and the cucumber soft. Try to use very fresh, tight mushrooms for your ceviche, as well as the rest of the ingredients since all of them go raw.

I personally love this recipe, especially in summer when something light and fresh becomes very pleasant.

If you prefer a "not so vegetarian" option, you can exchange the mushrooms for 1/2 pound of crab meat or imitation crab meat.

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