How to Make Vegan Mushroom Ceviche - A Step-by-Step Guide

If you're looking for a delicious and refreshing appetizer that's perfect for a summer gathering or a light meal, look no further than Vegan Mushroom Ceviche. This vegan twist on the classic seafood dish is made with marinated mushrooms, fresh veggies, and zesty lime juice, making it a flavorful and healthy alternative that's sure to impress your friends and family.

One of the best things about Vegan Mushroom Ceviche is that it's incredibly easy to make and can be whipped up in no tim...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Additional Time: 20 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

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

    253 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Sodium: 390mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 7g
    • Vitamin C: 42mg
    • Calcium: 41mg
    • Iron: 2mg
    • Potassium: 1222mg