Mushroom Ceviche
Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!
Foto: Skinnytaste
Ingredients
3 servings
- 2 roasted garlic cloves
- 8 oz white button mushrooms (sliced thin)
- 1 small red onion (sliced)
- 1/2 g reen bell pepper (sliced into thin strips)
- 1/2 red bell pepper (sliced into thin strips)
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup vegetable broth (Pacific)
- 1 tbsp chopped cilantro
- 1/4 teaspoon honey (or agave for vegan)
- 1 teaspoon finely chopped jalapeno
- 1 tbsp olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
Steps
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In a cast iron skillet, roast 2 garlic cloves until brown on each side.
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Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.
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In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms.
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Cover and refrigerate at least a few hours, or overnight.
Nutrition Facts (per serving)
Macronutrients
Calories905% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Skinnytaste
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