Mushroom ceviche can be served with crackers or chips, a quick vegan dip that is very tasty. This recipe uses canned mushrooms which is why it takes so little time. It tastes best after it has chilled for at least half an hour. Serve with crackers. [Recipe originally submitted to]


Recipe Summary

15 mins
30 mins
45 mins
6 servings


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


Instructions Checklist
  • Combine mushrooms, onion, and cilantro in a glass bowl. Add ketchup and lime juice; mix well. Season with salt. Chill for 30 minutes. Sprinkle with chopped avocado before serving.


Nutrition Facts

171 calories; protein 4.3g; carbohydrates 21.3g; fat 10.3g; sodium 739mg. Full Nutrition

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
Super simple and delicious with one addition. Mexican hot sauce such as Valentina. Ketchup alone was too sweet for us and it needed a punch of heat. The recipe calls for one small onion but doesn't specify which kind. I take that as use which one you like best or have on hand. I had green onions and a red onion and went with the green onions. Red would be really pretty in this dish but it also might "bleed out" after it sat so I didn't want to take that chance. I served this cold but I think it would have been better at room temperature. I took the picture before I actually served this and totally spaced the avocado but I did serve it with avocado and it is a must. It really helps bring all of the flavors together. I've had a lot of ceviche over the years and this one was definitely unique and one I would make again. Don't forget the hot sauce... Read More