Vegan Mushroom Ceviche recipe
All Recipes Appetizers and Snacks Vegetable Mushrooms
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 caloriescarbohydrate: 24.2 gcholesterol: : -fat: 17.4 gfiber: 8 gprotein: 6.9 gsaturatedFat: 2.5 gservingSize: -sodium: 389.5 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Mushroom Ceviche
Directions
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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.