The delicious pickled avocado is a Peruvian preparation that combines the creaminess of avocado with a citrus freshness and crunch, ideal for those looking for an appetizer or light dish full of flavor. This version, which replaces fish with mushrooms, is perfect for vegetarians or for those who want a more economical option without sacrificing taste. The origin of this dish lies in the tradition of "pickling" foods, which involves marinating them with lemon, onion, and chili, a technique typical of Peruvian ceviche.
The recipe is very simple and quick to prepare, with an easy difficulty level. It consists of avocados stuffed with a mixture of mushrooms, bell peppers of different colors, red onion, and cilantro, all seasoned with lemon juice, olive oil, salt, and pepper. The result is a contrast of textures: the smoothness of the avocado with the crunch of the vegetables. Additionally, it is an excellent source of healthy fats, fiber, and vitamins.
It is recommended to serve it with white rice and crackers, although it also works as a filling for toasts or as a side dish for meats. It is ideal for a fresh lunch, a light dinner, or even as a main dish in a vegetarian meal. Go ahead and try this delicious and nutritious option.
Cook
45 min
Servings
2
Chop the onion into julienne strips, wash it and dampen it with salt
Chop the mushrooms into julienne strips
Chop the bell peppers into small squares
Chop the coriander very finely
Mix everything and season with salt, olive oil, lemon and pepper.
Peel and halve the avocados and fill them abundantly, with the mushroom ceviche, serve and serve with white rice and cookies.
