Quick Mushroom Ceviche Recipes

QUICK MUSHROOM CEVICHE

Quick Mushroom Ceviche image

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 Allrecipes.com.mx]

Provided by Guadalupe

Categories Appetizers and Snacks Vegetable Mushrooms

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

6 (4 ounce) jars sliced mushrooms, drained
1 small white onion, chopped
½ cup chopped cilantro leaves
½ cup ketchup
3 limes, juiced
salt to taste
2 avocados - peeled, pitted, and chopped

Steps:

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 : Calories 170.6 calories, Carbohydrate 21.3 g, Fat 10.3 g, Fiber 8.5 g, Protein 4.3 g, SaturatedFat 1.5 g, Sodium 739 mg, Sugar 8.3 g

VEGAN MUSHROOM CEVICHE

Vegan Mushroom Ceviche image

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]

Provided by Antonia Orozco

Categories Appetizers and Snacks Vegetable Mushrooms

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 cloves garlic, chopped
3 (8 ounce) packages fresh white mushrooms, chopped
salt to taste
6 tomatoes, chopped
2 carrots, grated
1 white onion, chopped
2 tablespoons chopped fresh cilantro
1 fresh serrano pepper, seeded and chopped
1 pickled jalapeno pepper, seeded and chopped
½ cup lime juice
½ cup tomato juice
½ cup ketchup
2 tablespoons pickled jalapeno pepper juice
2 avocados - peeled, pitted, and sliced

Steps:

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.
Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
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.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 24.2 g, Fat 17.4 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 389.5 mg, Sugar 12.3 g

SHIITAKE MUSHROOM CEVICHE

Shiitake Mushroom Ceviche image

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.

Provided by gem

Categories Everyday Cooking Vegan Side Dishes

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 (8 ounce) package fresh shiitake mushrooms
1 tomato, chopped
½ onion, chopped
9 pitted green olives, chopped
½ teaspoon dried oregano
½ orange, juiced
1 lime, juiced
2 tablespoons ketchup
1 tablespoon Mexican-style hot sauce (such as Cholula®), or to taste
1 ½ teaspoons apple cider vinegar
salt to taste

Steps:

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.
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 : Calories 147.2 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 5.5 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 882.5 mg, Sugar 13.7 g

MUSHROOM CEVICHE

Mushroom Ceviche image

A delicious topping for tostadas or with crackers. Great appetizer! I use regular buttons because it is all I can get, but I am sure you can use all kinds.

Provided by CunSwim

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sliced fresh mushrooms
1 cup chopped red onion
2 cups tomatoes, diced
1 cup chopped cilantro
1 chopped habanero pepper (optional)
1/4 cup olive oil
salt and pepper
2 to 3 limes, juice of

Steps:

Steam mushrooms just until soft.
Let cool.
Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.

Nutrition Facts : Calories 122, Fat 9.4, SaturatedFat 1.3, Sodium 9.6, Carbohydrate 8.6, Fiber 2.1, Sugar 4.5, Protein 3.3

BASIC CEVICHE

Basic Ceviche image

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

Provided by Spencer & Serena

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound halibut, cut into bite-size pieces
½ cup lime juice
1 large tomato, seeded and diced
1 bunch fresh cilantro, chopped
⅓ cup diced green bell pepper
⅓ cup chopped green onion
1 jalapeno pepper, chopped, or to taste
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g

MUSHROOM CEVICHE

Mushroom Ceviche image

Provided by Florence Fabricant

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 pound small white button mushrooms
1/4 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
2 cloves garlic, peeled and crushed
1 half-inch piece fresh ginger, minced
1 jalapeno pepper, seeded and finely chopped
Coarse salt to taste
1/4 cup finely chopped scallions
2 tablespoons chopped fresh dill
1/4 cup finely minced red bell pepper

Steps:

Place mushrooms in a bowl and toss with olive oil. In another bowl, combine lemon juice, garlic, ginger, jalapeno pepper and salt to taste. Add mushrooms, and marinate 30 minutes at room temperature.
Add the scallions and dill, and marinate for another 30 minutes. Check the seasonings, sprinkle with diced red pepper and serve.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 284 milligrams, Sugar 3 grams

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