-
-
My review
Vegan Mushroom Ceviche
Antonia Orozco
"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]"
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 253 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 Facts
Per Serving: 253 calories; 17.4 g fat; 24.2 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 389 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
3/10/2018
Scaled this down to 2 servings and made as written. This didn't look the prettiest but the flavor was great. The pickled jalapeno really made this one stand out. I actually made 3 different vega...