Vegan Mushroom Ceviche Popular Recipes

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Vegan Mushroom Ceviche

"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 :

• 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
• 1/2 cup lime juice
• 1/2 cup tomato juice
• 1/2 cup ketchup
• 2 tablespoons pickled jalapeno pepper juice
• 2 avocados - peeled, pitted, and sliced

Instructions :

Prep : 25M	Cook : 6M	Ready in : 55M

• 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.

Notes :

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