Serves 4-6

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.

Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.