Mushroom Ceviche

From: Queen uh Cuisine

On Oct 14, 2006

CunSwim, This was great. I cut the recipe into thirds because I'm the only one that likes mushrooms. It was really good. Unfortunatly I forgot habaneros at the market so it's a little bland (my fault). I won't do that again I love the lime it so reminds me of Mexico. I will definately make this again. I took photos and i'm trying to get them posted. Thanks again, Barbara

From: MichelleinHI

On Oct 5, 2005

Different and delicious! I agree with cookgirl that this would have been great on french bread. We only had little Tostido "scoops" so instead of mushroom slices, I chopped them fine and had a wonderful dip. Thank you for the recipe!

From: Cookgirl

On Sep 17, 2005

Very delicious! I cut the amount of tomatoes in half because I wanted more mushroom, less tomato taste. Used standard brown mushrooms, portobellas, and oyster. For the dinner guests, I toned down the heat, using only a tiny bit of jalapeno and some Anaheim pepper. We think the mixture tastes best at room temperature. We prefer the ceviche better with cut up pieces of bolillo bread (Mexican "French" bread) instead of the corn "scoopable" chips that were also served. We felt the corn tortillas overwhelmed the taste of the mushroom ceviche, whereas the bread complemented it and also made a useful sponge for sopping up the juices. Very Important that the mixture be marinated in a non-reactive (non-metal) bowl. Three of us rated it and give this recipe a resounding 5 star review.

From: Kat's Mom

On Jan 22, 2007

This is devine. I am having this on top of Criehaven Crab Cakes for lunch and it complements seafood really well. Cannot wait to have it in Southwest Seafood Burritos for dinner tonight. I chopped the mushrooms up a bit so that no one flavor would dominate a mouthful. I had some cilantro I needed to use up and I am so glad I tried this. Thanks for sharing.