This vegan ceviche is made with shiitake mushrooms, olives, and tomato. Just like when making seafood ceviche, the ingredients are marinated in a citrus sauce.
Ingredients
- 1 , 8 ounce
- 1 tomato , chopped
- ½ onion , chopped
- 9 pitteds green olives , chopped
- 0.5 teaspoons dried oregano
- ½ orange , juiced
- 1 lime , juiced
- 2 tablespoons ketchup
- 1 tablespoon Mexican-style hot sauce , such as Cholula®
- 1.5 teaspoons apple cider vinegar
- salt to taste
Instructions
-
1
Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
-
2
Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
-
3
Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.
Nutrition Facts
Per serving
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