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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!
Yield: 3 servings
5 from 1 vote

Mushroom Ceviche

Prep Time: 15 mins
Chill Time: 3 hrs
Total Time: 3 hrs 15 mins
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
WW Points Plus: 3