Meatless Mushroom Ceviche with Fresh Vegetables
Ingredients
- 200 g mushrooms
- 3/4 cup lemon juice
- 2 yellow tomatoes
- 2 carrots
- 1/4 purple onion
- 1 cucumber
- 1/2 ataulfo mango
- handful of cilantro
- sea salt
- pepper
- oregano
Preparation
In a bowl, cook the mushrooms and purple onion with 1 cup of lemon juice.
Mix and store in the fridge for 30 minutes to 1 hour.
Meanwhile, chop the vegetables.
When the mushrooms are ready, add the remaining ingredients and mix well.
Serve on toast with avocado.
