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]
Ingredients
- olive oil: 3 Tbsp
- garlic: 2 clove (chopped)
- white mushrooms: 3 packages (8 ounce packages, chopped, fresh)
- salt: (to taste)
- tomatoes: 6 piece (chopped)
- carrots: 2 piece (grated)
- white onion: 1 piece (chopped)
- fresh cilantro: 2 Tbsp (chopped)
- Serrano pepper: 1 piece (chopped, fresh)
- pickled jalapeno pepper: 1 piece (chopped)
- lime juice: 0.5 cup
- tomato juice: 0.5 cup
- ketchup: 0.5 cup
- pickled jalapeno pepper juice: 2 Tbsp
- avocados: 2 piece (sliced)
Metric Conversion
Stages of cooking
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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.
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Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
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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.
