Oyster Mushroom Ceviche (Vegan, Gluten, Grain, Oil Free & Low Carb)

This is the perfect dish to make when you want something delicous, fresh and flavorful

Course Main Course, Main Dish, Starter

Cuisine All around

Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Healthy, Oil Free, Quick, Vegan

Prep Time 5

Cook Time 5

Rest Time 10

Total Time 20

Servings 2

3 dl Oyster mushrooms cut into smaller pieces
8 Cherry tomatoes cut in half and quartered (I cut half of them in half and half of them in quarters)
1/4 Cucumber diced
1 Scallion (both white and green part) thinly sliced
1/2-1 Green chili minced
1/2-1 tsp Fresh ginger grated
2-3 tbsp Cilantro (also using the stems) + more to top finely chopped
2-3 Lime, juiced
Sea salt, to taste

Cut the oyster mushrooms into smaller pieces and place in a big bowl.
Add halved and quartered cherry tomatoes, diced cucumber, minced green chili, grated ginger and chopped cilantro. Mix to combine.
Add juice from the limes and season with sea salt.
Taste to check if more seasoning is needed.
Let it rest for at least 10-15 minutes.
Place in two bowls/glasses and top with more cilantro on top.