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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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
30 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

147 calories; protein 5g; carbohydrates 27.3g; fat 2.7g; sodium 882.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2018
I've been wanting to make this for awhile now and I finally got my hands on some affordable fresh shiitake mushrooms. It didn't disappoint and I really liked the green olives in it. I did stumble on an editing error while in the middle of making this. The last step (step 3) calls for ketchup but ketchup was not in the ingredient list. 1 Tablespoon is what I used and that was perfect for but I recommend 2 Tablespoons if you don't like extra spicy. This is a great recipe and one I will make again. Read More
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