Vegan Mushroom Ceviche recipe

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Ingredients

3 tablespoons olive oil
2 cloves garlic, chopped
3 (8 ounce) packages fresh white mushrooms, chopped
salt to taste
6 tomatoes, chopped
2 carrots, grated
1 white onion, chopped
2 tablespoons chopped fresh cilantro
1 fresh serrano pepper, seeded and chopped
1 pickled jalapeno pepper, seeded and chopped
½ cup lime juice
½ cup tomato juice
½ cup ketchup
2 tablespoons pickled jalapeno pepper juice
2 avocados - peeled, pitted, and sliced

Nutrition Info

252.6 calories
carbohydrate: 24.2 g
cholesterol: : -
fat: 17.4 g
fiber: 8 g
protein: 6.9 g
saturatedFat: 2.5 g
servingSize: -
sodium: 389.5 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.

  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.

Recipe Yield

6 servings

Recipe Note

This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]

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