Shiitake Mushroom Ceviche recipe

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Ingredients

1 (8 ounce) package fresh shiitake mushrooms
1 tomato, chopped
½ onion, chopped
9 pitted green olives, chopped
½ teaspoon dried oregano
½ orange, juiced
1 lime, juiced
2 tablespoons ketchup
1 tablespoon Mexican-style hot sauce (such as Cholula®), or to taste
1 ½ teaspoons apple cider vinegar
salt to taste

Nutrition Info

147.2 calories
carbohydrate: 27.3 g
cholesterol: : -
fat: 2.7 g
fiber: 5.5 g
protein: 5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 882.5 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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.

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