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!

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

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 marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!
Print
Did you make this recipe?

Mushroom Ceviche

2
Freestyle Points
90
Calories
Prep Time: 15 mins
Chill Time: 3 hrs
Total Time: 3 hrs 15 mins
Yield: 3 servings
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!

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.

Nutrition

Serving: 1cup, Calories: 90kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 0.7g, Sodium: 406mg, Fiber: 2g, Sugar: 2g
Freestyle Points: 2
Points: +3
Keywords: mushroom ceviche, summer appetizers, vegan ceviche, vegetarian appetizers, vegetarian ceviche
Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!