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Mushroom Ceviche

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

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

Ingredients

  • 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

Instructions

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

Nutrition Information

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%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 90

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.