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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]"
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Ingredients
55 m servings 253Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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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...