Mushrooms are epic – but have you ever had a mushroom ceviche? This is a guaranteed delicious vegetarian twist of the fish staple. And this mushroom ceviche recipe has got you covered! 

Recipe serves 4 – 6 people. You’re welcome to adjust ingredients for less or more, as desired.


  • 45ml lemon juice
  • 1 orange, finely grated zest and juice
  • ½ red onion, finely diced
  • 250g fresh, firm, baby button mushrooms
  • 60ml chilled vegetable stock
  • 2 tomatoes, deseeded and diced
  • ½ cucumber, deseeded and diced
  • 1 avocado, diced
  • 5ml hot sauce (optional)
  • 15ml fresh coriander, chopped
  • 15ml olive oil
  • Salt and milled black pepper, to taste

To serve:

  • Toasted pita wedges or nachos


  1. Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.
  2. Add the red onion, stir and set aside for 15 minutes.
  3. Add the mushrooms and stand for 5 minutes.
  4. Carefully stir in the remaining ingredients and season to taste.
  5. Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.

And there you go, a quick and easy mushroom ceviche recipe. It’s great as a snack, starter, or a full main course. Pair with other dishes as desired.

Recipe courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

I Love Foodies also creates original recipes. Keen to check some of these out? We just completed a series of Ciao Gusto recipes, Sous Chef recipes, and, last year, we partnered with Buy Whole Foods Online for healthy and delicious treats! Check out our full Recipes Archive.