Vegan Shiitake Mushroom Ceviche

Begin by filling a large pot with salted water and placing it on the stovetop over high heat. Bring the water to a rolling boil, then carefully add sliced shiitake mushrooms to the pot. Cook for 1 minute, or until they reach your desired level of tenderness.

Next, remove the pot from the heat source and carefully pour off the hot water into a colander. Rinse the mushrooms with cold running water to stop the cooking process, then allow them to sit at room temperature for 10 minutes.

To prepare the mushrooms for marinating, chop them into small pieces using a sharp knife, much like you would prepare fish for ceviche. Transfer the chopped mushrooms to a clean glass bowl and add sliced tomatoes, diced onions, pitted olives, and dried oregano.

Meanwhile, in a separate bowl, whisk together freshly squeezed orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar until well combined. Pour the marinade over the mushrooms in the glass bowl, taking care not to splash any of the liquid. Add a pinch of salt and gently mix the ingredients together, being careful not to bruise the delicate mushrooms.

Finally, cover the bowl with plastic wrap and refrigerate for 20 minutes to allow the flavors to meld together and the mushrooms to absorb all the delicious marinade.