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!

⏱️ 195 min 🔪 Prep: 15 min 📊 Hard 👁️ 32 views
👨‍🍳 Start Cooking
Mushroom CevicheFoto: 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

  1. In a cast iron skillet, roast 2 garlic cloves until brown on each side.

  2. Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.

  3. In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms.

  4. Cover and refrigerate at least a few hours, or overnight.

Nutrition Facts

Macronutrients

Calories90
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Source: Skinnytaste

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