• Ingredients:
  • water
  • 1½ pounds baby shrimp, shelled and deveined
  • 4 FunGuy Portobello mushrooms
  • 2 passion fruits
  • 4 tablespoons virgin olive oil, divided
  • 1 lime, zested and juiced
  • sea salt
  • 2-3 lemons, juiced
  • 1-2 chili peppers, sliced (optional)
  • ½ teaspoon salt
  • 2 medium mangoes
  • 2 avocados
  • 1 red onion
  • fresh cilantro leaves

Get into the kitchen, get an a-prawn on, and get ready to impress dad this weekend with our shrimp ceviche filled Portobello mushrooms! 

This recipe uses creamy avocado, sweet ripe mango, and fresh lemon and chili shrimp to make an easy but delightful ceviche. Our hearty portobello mushrooms have then been turned into the perfect bowl, marinated in a passion fruit and lime vinaigrette, to make it all come together to celebrate another special FunGuy; dad!

DIRECTIONS:

  1. Bring a pot of water to a boil over high heat. Once boiling, turn off the heat, add the shrimp to the water, and allow them to cook in the hot water 2-3 minutes, or until the shrimp have turned pink, but barely cooked through. Drain, cover with a paper towel on top to cool while preparing the mushrooms and salad. 
  2. Brush off any debris from the FunGuy Portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Transfer the mushrooms to a large bowl. 
  3. Cut the passion fruits in half, scoop out the seeds and pulp, and whisk together with half of the olive oil, lime juice and zest, and a pinch of sea salt to taste. Pour the marinade over the Portobello mushrooms, turning it over in the marinade the inside and outside are well seasoned. Cover and refrigerate for about 1 hour. 
  4. On a cutting board, peel and remove the seeds from the mangoes and avocados. Dice both into cubes and place in a clean bowl. Peel and slice the onion and add it to the bowl with the mango and avocado. Add half of the lemon juice and cilantro to the bowl, toss, cover and refrigerate. 
  5. Once the shrimp have cooled to room temperature, add the remaining lemon juice, chili peppers, and salt. Toss well, cover, and refrigerate for at least 1 hour. 
  6. When ready to serve, add the shrimp to the bowl with the mango and avocado. Remove the portobello mushrooms from the marinade and transfer each to a plate, and transfer the left over passion fruit marinade to the ceviche, stir, and season with salt if necessary. Spoon the shrimp ceviche into each portobello cap and serve immediately! 

Have a Fun meal!