Vegetable Ceviche

By akselden

Ingredients

• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 large, ripe tomato, seeded and chopped
• 1/4 lb. domestic mushrooms, cleaned, stemmed and chopped
• 1/3 cup chopped scallions
• 1 large clove garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup vegetable oil
• 1 ripe avocado, peeled,pitted, chopped
• Salt and pepper to taste
• Pita wedges

Preparation

Step 1

In medium bowl combine first 7 ingredients. Cover with plastic wrap and refrigerate 30 min. Stir in avocado; season with salt and pepper. Serve with pita bread.