A refreshing and flavorful recipe, perfect for sharing at gatherings or as a main dish. The artichoke and mushroom ceviche combines the freshness of the ingredients with the acidity of lemon and a spicy touch of jalapeño. Easy to prepare and always an excellent choice.
Enjoy this vegetarian ceviche that combines the smoothness of artichokes with the texture of mushrooms, all seasoned with lemon, garlic, yellow chili, parsley, and cilantro.
An explosion of flavor and freshness in every bite, ideal for pampering your guests.
Artichoke and Mushroom Ceviche
Ingredients
6 Cooked artichoke hearts
800 grams of Mushrooms
8 Lemon juice
3 Crushed garlic cloves
1 Yellow chili chopped
1 tablespoon of Chopped parsley
1 tablespoon of Chopped cilantro
2 tablespoons of Olive oil
1 Red onion julienned
Lettuce
1 pinch of Salt
1 pinch of Black pepper
Preparation
Step 1 : The artichoke hearts are cleaned and washed before being cooked in salted water with lemon juice until tender.
Step 2 : Once ready, they are sliced.
Step 3 : Meanwhile, the mushrooms are cleaned and finely chopped, then mixed with the artichokes.
Step 4 : The mixture is seasoned with salt, pepper, garlic, chili, parsley, and cilantro.
Step 5 : Lemon juice, olive oil (optional), and onion are added, then all ingredients are mixed well.
Step 6 : Finally, it is served over a bed of lettuce and enjoyed in good company.
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