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Vegan Mushroom Ceviche
Vegan Mushroom Ceviche
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Tangy vegan mushroom ceviche with white mushrooms, carrots, tomatoes, and onions. Perfect for dipping or topping tostadas.
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
  • 0.5 cup lime juice
  • 0.5 cup tomato juice
  • 0.5 cup ketchup
  • 2 tablespoons pickled jalapeno pepper juice
  • 2 avocados - peeled, pitted, and sliced
Instructions:
  • In a large skillet over medium heat, heat olive oil. Quickly sauté garlic for 10 seconds. Add mushrooms, salt, and cook until tender for about 8 minutes. Take off the heat.
  • Combine mushrooms with a vibrant mix of tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper in a large bowl.
  • In a separate bowl, mix lime juice, tomato juice, ketchup, and pickle juice. Pour the mixture over the mushrooms and allow it to sit for 20 minutes. Serve topped with avocado slices for a delicious presentation.

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