Shiitake and mushroom ceviche

Ceviche de shiitake y champiñones con Tribelli - Enza Zaden

Ingredients

  • tribelli® mini
  • Mushrooms
  • Shiitake
  • Shallot
  • Coriander
  • Garlic
  • Olive Oil
  • Lemon
  • Maldon Salt
  • Black Pepper
  • Cayenne

Elaboration

  • Remove the stem and peel the mushrooms. Once you have them ready, chop them in small dices.
  • Chop the shiitakes like the mushrooms.
  • Remove the stem and the seeds of the peppers and chop the Tribelli into small dices too.
  • Peel and chop the garlic and shallot into cubes.
  • Now, cut the coriander leaves with your hands and squeeze the lemon with the help of your hands or a juicer.
  • Add the olive oil in a bowl, half of the lemon juice, black pepper and cayenne. Put aside everything and save it for later.
  • In another bowl, mix everything you chopped and seasoned with the previous mixture.
  • Stir everything well and put it in the fridge for 15 minutes. (TIP: If you want you can dress it with the rest of the lemon juice)
  • When the time has passed, finish your dish decorating with Maldon salt.
    Ta chaaan!
VEGAN RECIPE

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