Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!
Ingredients
2roasted garlic cloves
8ozwhite button mushrooms(sliced thin)
1small red onion(sliced)
1/2green bell pepper(sliced into thin strips)
1/2red bell pepper(sliced into thin strips)
1/3cupfreshly squeezed lemon juice
1/2cupvegetable broth(Pacific)
1tbspchopped cilantro
1/4teaspoonhoney(or agave for vegan)
1teaspoonfinely chopped jalapeno
1tbspolive oil
1teaspoonkosher salt
1/8teaspoonblack pepper
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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.