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

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

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.