Vegan Mushroom Ceviche
Description
This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It can be served as a dip or as a tostada topping.
Ingredients
•
3 tablespoons olive oil
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2 cloves garlic, chopped
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3 (8 ounce) packages fresh white mushrooms, chopped
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salt to taste
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6 tomatoes, chopped
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2 carrots, grated
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1 white onion, chopped
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2 tablespoons chopped fresh cilantro
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1 fresh serrano pepper, seeded and chopped
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1 pickled jalapeno pepper, seeded and chopped
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1/2 cup lime juice
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1/2 cup tomato juice
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1/2 cup ketchup
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2 tablespoons pickled jalapeno pepper juice
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2 avocados - peeled, pitted, and sliced
Directions
1
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.
2
Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
3
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.