Vegan Mushroom Ceviche Recipes

VEGAN MUSHROOM CEVICHE

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.

MUSHROOM CEVICHE

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.

SHIITAKE MUSHROOM CEVICHE

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.