I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to “cook” the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!
Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)
1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion
1 Jalapeno Pepper
2 Roma Tomatoes
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado
Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.
Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
Serve with pita chips or your favorite chips or crackers.
Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!
Wednesday’s Farmers Market Week Recipes
- Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n’ Cooks
- Cheesy Tomato and Squash Casserole by Blogghetti
- Corn and Bacon Casserole by Hezzi-D’s Books and Cooks
- Farmer’s Market Tortellini by A Day in the Life on the Farm
- Garlic Scape Pesto by Cheese Curd In Paradise
- Lemon Raspberry Buckle by Savory Moments
- Mexican Street Corn Pizza by Palatable Pastime
- Mushroom Ceviche by The Freshman Cook
- Orange Cantaloupe Smoothie by Making Miracles
- Blackened Steak Cobb Salad by A Kitchen Hoor’s Adventures
- Pesto Chicken Lasagna by The Spiffy Cookie
- Root Beer Float Smoothie Popsicles by Our Sutton Place
Mushroom Ceviche
Yield: 10-12
Author: The Freshman Cook
INGREDIENTS:
- 1/2 pound White Whole Mushrooms
- 1 tablespoon Butter
- 1 pound cooked Shrimp
- 1 diced Celery Stalk
- 1/2 cup Red Onion
- 1 Jalapeno Pepper
- 2 Roma Tomatoes
- 3 fresh lemons
- 4 limes
- Hot Sauce
- 1/2 Avocado
INSTRUCTIONS:
- Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
- Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
- Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
- Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
- After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
- Serve with pita chips or your favorite!
