Mushroom Ceviche

Name: Mushroom Ceviche
Prep time: 15 min
Total time: 3 h 15 min
Yield: 3 servings
Ingredients: 2 roasted garlic cloves; 8 oz white button mushrooms; 1 small red onion; 1/2 green bell pepper; 1/2 red bell pepper; 1/3 cup freshly squeezed lemon juice; 1/2 cup vegetable broth; 1 tbsp chopped cilantro; 1/4 teaspoon honey; 1 teaspoon finely chopped jalapeño; 1 tbsp olive oil; 1 teaspoon kosher salt; 1/8 teaspoon black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings
3 servings
Calories
90 kcal
Course
Appetizer
Cuisine
South American

Mushroom Ceviche

Iris Warren

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Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!

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Ingredients

Servings

2 roasted garlic cloves
8 oz white button mushrooms (sliced thin)
1 small red onion (sliced)
1/2 green bell pepper (sliced into thin strips)
1/2 red bell pepper (sliced into thin strips)
1/3 cup freshly squeezed lemon juice
1/2 cup vegetable broth (Pacific)
1 tbsp chopped cilantro
1/4 teaspoon honey (or agave for vegan)
1 teaspoon finely chopped jalapeño
1 tbsp olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper

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Instructions

In a cast iron skillet, roast 2 garlic cloves until brown on each side.
Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.
In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms.
Cover and refrigerate at least a few hours, or overnight.

Nutrition Information

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Serving 1cup Calories 90kcal (5%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 0.7g (4%) Sodium 406mg (17%) Fiber 2g (8%) Sugar 2g (4%)