Vegan Mushroom Ceviche

Vegan Mushroom Ceviche

This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It can be served as a dip or as a tostada topping.

Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
253 Calories

Recipe Instructions

Step 1
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
Step 2
Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
Step 3
Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

Ingredients

  • salt to taste
  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 white onion, chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 carrots, grated
  • 6 tomatoes, chopped
  • 2 avocados - peeled, pitted, and sliced
  • 3 (8 ounce) packages fresh white mushrooms, chopped
  • 1 fresh serrano pepper, seeded and chopped
  • 1 pickled jalapeno pepper, seeded and chopped
  • 2 tablespoons pickled jalapeno pepper juice
  • 0.5 cup ketchup
  • 0.5 cup lime juice
  • 0.5 cup tomato juice

Categories

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