Oyster Mushroom Ceviche

Ingredients

• 4 Tbsp fresh lime juice
• ½ cup diced tomato
• ½ serrano chile, seeded, minced (or to taste)
• ¼ cup diced sweet onion
• ¼ cup cilantro, chopped
• ½ Tbsp Extra Virgin Olive oil
• 10 oz oyster mushrooms, stems removed (about 5 Cups)
• Salt (to taste)
• 8 tostadas (4 inch diameter)
• ½ cup Supremo® Mexican Sour Cream
• 1 cup Sierra® Cotija Cheese grated
• ¼ cup julienned radish

Preparation

1. In a non-reactive bowl, combine lime juice, tomato, chile, onion, cilantro, and olive oil. Slice mushrooms into ¼ inch thick slices. Add the mushrooms to the tomato mixture and mix well. Marinate for another 30 minutes.
2. Spread 1 Tbsp. sour cream over each tostada. Top each with mushroom mixture, 2 Tbsp. Sierra® Cotija Cheese from, ½ Tbsp. Supremo® Mexican Sour Cream, and radishes.

• Servings: 8
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Dinner, Entrée, Lunch, Mexican, Vegetarian
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