Summer Mushroom Corn Ceviche
This could possibly be my favorite recipe of all-time. An easy, nutritious and delicious upgrade from traditional ceviche made using raw fish, this incorporates nutritious mushrooms and sweet summer corn that will be the highlight of your meal.
Mushrooms are justifiably in the limelight right now as their immune-boosting, health-promoting benefits have been appreciated for hundreds of years. Oyster mushrooms are a darling in the mushroom world for many many reasons, including their ability to clean up the environment (not a typo...read on). Known for high vitamin, mineral and immune-boosting antioxidant content, they can help fight inflammation, lower cholesterol and boost brain health. And unlike most plants, mushrooms produce vitamins B and D. If you put your mushrooms in direct sunlight for about 10 minutes before cooking them, they increase their vitamin D content (Source: Dr. William Li, author of Eat to Beat Disease). And of course, all mushrooms are appreciated for their soluble and insoluble fiber content, a critical combination essential for maintaining intestinal health while helpful for weight loss because it allows us to feel full longer.
Mushrooms need to compete in nature with other molds and fungi for the same food sources. In order to thrive, they also need to fight off bacteria and other pests who want to eat them, using toxins to protect themselves and many of these compounds aren't harmful to humans and can even act as natural antibiotic in our bodies when we eat them. (source: Grocycle.com). If you want to get your geek on and read more about the specific wonders of the Oyster Mushroom, here is an interesting article from Huffpost.com. And for a visual treat, you can watch the documentary, Fantastic Fungi, available to stream for $4.99 here.
I hope you'll try this recipe, it is really one of my all time favorites so far...and, once again, so easy, delicious and nutritious!
Summer & Yellow Oysters
Summer Mushroom-Corn Ceviche
Makes ~2 cups
2 TB onion, chopped
½ cup fresh corn (about one small ear)
1 tsp jalapeno, seeds and ribs removed, finely diced
1/4 cup fresh lime juice (about 2 limes)
1 cup oyster mushrooms (I used common Italian variety), chopped
1/2 avocado, diced
1/4 cup cilantro
¼ tsp salt
¼ tsp kelp granules, optional
In a bowl, mix the onion, corn, jalapeno, lime juice, salt and kelp granules.
Add the mushrooms and avocado and mix gently.
Refrigerate for 30 minutes. When ready to serve, toss with fresh cilantro and serve with organic non-GMO tortilla chips (I used these grain-free ones from sietefoods.com) .
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