Vegan Mushroom Ceviche

The Foodies' KitchenMarch 25, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It’s Sumer and the heat is on. One of our favorite dishes for this hot season is ceviche, but as not everyone is a fan of fish, we wanted to share a recipe with a vegan twist. This recipe is simple, delicious and a different way to serve mushrooms. Traditional ceviche, is made by marinating pieces of raw fish with an acidic citrus juice. You can also add vegetable and herbs, such as tomatoes, onion, cucumbers, and cilantro. The recipe we will be preparing today has tomatoes, onion, avocado, lime, a dash of chili pepper flakes and oregano… but our main change is replacing the fish for mushrooms.

We used white button mushrooms, but you can also use oyster or baby king oyster mushrooms. All of them have a great texture that stands in well in place of the fish. You won’t miss the fish texture, the texture of the mushrooms is similar. Let the ceviche marinate for at least 1 hour before serving. This dish serves as double duty, both as an appetizer or as a main dish.

At Almacenes Siman their summer line is now available, so we picked a few kitchen towels (love those little watermelons!), as well as a set of six small square bowls (we only used 4), perfect to serve the ceviche as an appetizer. But, we did double the recipe so we could get ahead with our weekly cooking and also found a glass container to keep the ceviche fresh for an additional day for the next day’s lunch.

Helga & Kitty

Vegan Mushroom Ceviche

Adapted from Please Consider
Yields: 4 appetizers or 2 main dishes

Ingredients:
1 lb fresh white button mushrooms
4 roma tomatoes
¼ small red onion
2 avocados
2 limes
4 tablespoons olive oil
¼ cup chopped cilantro
¼ teaspoon chili pepper flakes
1 dash dried oregano
1 teaspoon salt
pepper to taste
plantain chips for serving

Procedure:

Clean the mushrooms from any dirt with a damp towel or cloth. Do not use water to clean them, this will make them soggy.
Chop the mushrooms, tomatoes, and avocado into small cubes. Finely mince the onion, and chop the cilantro. Mix it all together in a large bowl.
Season with lime juice, olive oil, pepper flakes, salt, oregano, and pepper. Toss well to cover evenly. Taste and adjust ingredients to your liking.
Let marinate for at least 1 hour before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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