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Vegan Mushroom Ceviche Salad

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Mexican
Vegan Mushroom Ceviche Salad
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
  • 1/2 cup lime juice
  • 1/2 cup tomato juice
  • 1/2 cup ketchup
  • 2 tablespoons pickled jalapeno pepper juice
  • 2 avocados - peeled, pitted, and sliced
Instructions
1
Preheat a large skillet over medium heat and pour in olive oil. Introduce minced garlic into the pan and cook for 10 seconds, stirring occasionally. Add sliced mushrooms to the skillet and sprinkle with salt; continue cooking until they become tender, approximately 8 minutes. Set the skillet aside.
2
Transfer the mushrooms to a large bowl and add diced tomatoes, shredded carrots, chopped onion, chopped cilantro, sliced serrano pepper, and diced jalapeno pepper.
3
In a separate bowl, whisk together lime juice, tomato juice, ketchup, and pickle juice. Pour the dressing over the mushroom mixture in the bowl and allow it to marinate for 20 minutes. Serve the dish garnished with sliced avocado.