Mushroom Ceviche

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Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!

Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!Vegetarian Mushroom Ceviche

I couldn’t decide if I wanted to call this poor man’s ceviche or vegetarian ceviche, but what I did want to make clear is that the flavors in these marinated mushrooms are what you would expect to taste when enjoying ceviche, only without the seafood.

This makes a great appetizer, and the flavor gets better with time. My husband, who’s not a mushroom fan loved this! You can make this up to a few days ahead, if desired, it would last a week if not longer.

Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!

Mushroom Ceviche

5 from 1 vote
2
Cals:90
Protein:3
Carbs:11
Fat:5
Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!
Course: Appetizer
Cuisine: Latin
Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!
Prep: 15 mins
Chill Time: 3 hrs
Total: 3 hrs 15 mins
Yield: 3 servings
Serving Size: 1 cup

Ingredients

  • 2 roasted garlic cloves
  • 8 oz white button mushrooms, sliced thin
  • 1 small red onion, sliced
  • 1/2 green 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

Instructions

  • In a cast iron skillet, roast 2 garlic cloves until brown on each side.
  • Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.
  • In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms.
  • Cover and refrigerate at least a few hours, or overnight.

Last Step:

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Nutrition

Serving: 1 cup, Calories: 90 kcal, Carbohydrates: 11 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 0.7 g, Sodium: 406 mg, Fiber: 2 g, Sugar: 2 g

Categories:

Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!

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43 comments on “Mushroom Ceviche”

  1. I just made this for a side for my lunches this week.  It is so, so good!  I made it exactly as printed , except I roasted my garlic in the oven cause we wanted extra roasted garlic for other stuff.  Thanks for this and ALL  your great recipes!

  2. Made this yesterday. Marinated overnight. Just had some for lunch.
    FANTASTIC!! I added a little bit more honey, since my husband is not
    crazy about the flavor of lemon. Added extra cilantro and a tiny bit
    of siracha. OMG> DELICIOUS. I could eat the entire bowl but have
    to wait until dinner tonight to have it again with grilled chicken.
    Thanks, Gina…I cook SkinnyTaste recipes at least three times/week!!!
    Peggy

  3. Would love to have a photo with the printable recipe….as love to cook by picture for inspiration!

  4. I roasted the mushrooms and soaked them overnight in the sauce. Then I added the peppers and let all of that marinate. Oh – I also used a tiny bit of apple cider vinegar instead of honey to give it sweetness. OMG – So yummy!!!!

  5. My husband says that the flavor of the cilantro and onion are overpowering and I would tend to agree. Made a note to use less of each in the future.

  6. This is soooo good, but it took me two hours to do all the prep. My back is killing me!

    You can buy roasted garlic in a jar in produce section.

  7. I really like salads of any kind but I have never tried in combination with mushrooms . I hope the end result is as expectation .

  8. Gina, saw this recipe and thought immediately of my Mexican, vegetarian friend. We made this together and loved it! We managed to keep some off to the side to marinate overnight and try. Can't wait till lunch!

  9. Avatar photo
    Heather Mason@NuttyNutrition

    Thanks for making ceviche veg friendly! It always look good, but I'm hesitant with raw fish!

  10. Yes, I have never roasted garlic in my cast iron skillet, so I, too, could use some pointers on that process, please. Thanks.