Recipes

Mushroom Ceviche Recipe

Atkins Mushroom Ceviche
7.2g
Net Carbs
Prep Time: 15 Minutes
Style:Mexican
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.6g

Protein

7.1g

Fat

2.6g

Fiber

103.4cal

Calories

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INGREDIENTS

  • 2 cup, whole Mushrooms
  • 0 1/2 cup Jicama
  • 0 1/2 cup, chopped Sweet Red Peppers
  • 1 medium whole (2-3/5" dia) Tomatoes
  • 2 tbsp Young Green Onions (Tops Only)
  • 8 sprig Cilantro
  • 5 clove Garlic
  • 2 pepper Jalapeno Peppers
  • 0 1/2 cup Lime Juice
  • 2 tablespoon Olive Oil

DIRECTIONS

Ceviche is found throughout Latin America. The word refers to using citrus juice to “cook” fish. In this case, the mushrooms appear to have been cooked but are actually marinated in lime juice. This dish makes a superb appetizer or as a side with grilled meat or fish. Cut the jicama, bell pepper and tomato in quarter-inch dice so they marinate evenly. 

 

  1. Cut the button mushrooms into quarters, dice the jicama, bell pepper and tomato. Thinly slice the onion, cilantro and garlic. Finely dice the jalapenos (seed and remove the membrane first for less heat). Toss all together into a medium bowl with the lime juice, olive oil and salt. Cover and refrigerate for two hours, stirring occasionally.
  2. Divide into four small cups and serve.

This recipe was created for Atkins by chef Ian Clark.


For this photo, we used equal amounts (2/3 cup each) of white, enoki and cremini mushrooms.

Cooking Tip

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