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 @site_name.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
- ½ cup lime juice
- ½ cup tomato juice
- ½ cup ketchup
- 2 tablespoons pickled jalapeno pepper juice
- 2 avocados – peeled, pitted, and sliced
Directions
Step 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.
Step 2
Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 253 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat3g | 13% |
Sodium390mg | 17% |
Total Carbohydrate24g | 9% |
Dietary Fiber8g | 29% |
Total Sugars12g | |
Protein7g | |
Vitamin C42mg | 210% |
Calcium41mg | 3% |
Iron2mg | 9% |
Potassium1222mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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