Vegan Mushroom Ceviche

Name: Vegan Mushroom Ceviche
Total time: 55
Yield: 6
Ingredients: 3 tablespoons olive oil; 2 cloves garlic, chopped; 3 (8 ounce) packages fresh white mushrooms, chopped; salt to taste; 6 tomatoes, chopped; 2 carrots, grated; 1 white onion, chopped; 2 tablespoons chopped fresh cilantro; 1 fresh serrano pepper, seeded and chopped; 1 pickled jalapeno pepper, seeded and chopped; 0.5 cup lime juice; 0.5 cup tomato juice; 0.5 cup ketchup; 2 tablespoons pickled jalapeno pepper juice; 2 avocados - peeled, pitted, and sliced

Recipe by Antonia Orozco from allrecipes.com

Dinner,Appetizer 55 Mins.

Ingredients

6 servings

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3 tablespoons olive oil
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2 cloves garlic, chopped
•

3 (8 ounce) packages fresh white mushrooms, chopped
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salt to taste
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6 tomatoes, chopped
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2 carrots, grated
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1 white onion, chopped
•

2 tablespoons chopped fresh cilantro

•

1 fresh serrano pepper, seeded and chopped
•

1 pickled jalapeno pepper, seeded and chopped
•

0.5 cup lime juice
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0.5 cup tomato juice
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0.5 cup ketchup
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2 tablespoons pickled jalapeno pepper juice
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2 avocados - peeled, pitted, and sliced

Instructions

Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.