Name: Shiitake Mushroom Ceviche recipe
Ingredients: 1 (8 ounce) package fresh shiitake mushrooms;1 tomato, chopped;½ onion, chopped;9 pitted green olives, chopped;½ teaspoon dried oregano;½ orange, juiced;1 lime, juiced;2 tablespoons ketchup;1 tablespoon Mexican-style hot sauce (such as Cholula®), or to taste;1 ½ teaspoons apple cider vinegar;salt to taste

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Ingredients

1 (8 ounce) package fresh shiitake mushrooms 1 tomato, chopped ½ onion, chopped 9 pitted green olives, chopped ½ teaspoon dried oregano ½ orange, juiced 1 lime, juiced 2 tablespoons ketchup 1 tablespoon Mexican-style hot sauce (such as Cholula®), or to taste 1 ½ teaspoons apple cider vinegar salt to taste

Nutrition Info

147.2 calories carbohydrate: 27.3 g cholesterol: : - fat: 2.7 g fiber: 5.5 g protein: 5 g saturatedFat: 0.3 g servingSize: - sodium: 882.5 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Directions

Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl, pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

Recipe Yield

2 servings

Recipe Note

This vegan ceviche is made with shiitake mushrooms, olives, and tomato. Just like when making seafood ceviche, the ingredients are marinated in a citrus sauce.

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