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]

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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
20 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

253 calories; protein 6.9g; carbohydrates 24.2g; fat 17.4g; sodium 389.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/10/2018
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 vegan ceviche's last night and this one was my husbands favorite. He said it had a smoky flavor and one that stood out. We did both agree that it needed more cilantro and so I added it but other than that I wouldn't change anything next time. Read More
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