Vegan Mushroom Ceviche Food

VEGAN MUSHROOM CEVICHE

Steps:

• 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.

SHIITAKE MUSHROOM CEVICHE

Steps:

• 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.
• Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
• 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.

VEGAN CEVICHE

Steps:

• Add all ingredients to a large mixing bowl and toss well to coat.
• Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
• Serve cold with tortilla chips. Enjoy!

VEGAN CEVICHE

Steps:

• Prepare the citrus: Using a sharp knife, carefully slice off the top and bottom of the orange. Slice the skin away from the flesh by cutting down and around the fruits, discard the peel. Cut between the membranes to segment the orange into slices (trying your best to remove the skin). Then slice the pieces in half and transfer to a medium mixing bowl.
• Add the cubed avocado, hearts of palm, red onion, jalapeno pepper, cilantro leaves and cilantro. Drizzle with lime juice and olive oil and sprinkle with sea salt. Gently stir to combine. Serve with tortilla chips.

VEGAN CEVICHE

Steps:

• Mix all the ingredients of the ceviche in a bowl until well combined.
• You can eat it immediately, although it's better to let the ceviche marinate in the fridge covered for at least 1 hour.
• Keep in a sealed container in the fridge for 1 to 2 days.

MUSHROOM CEVICHE

Steps:

• Place mushrooms in a bowl and toss with olive oil. In another bowl, combine lemon juice, garlic, ginger, jalapeno pepper and salt to taste. Add mushrooms, and marinate 30 minutes at room temperature.
• Add the scallions and dill, and marinate for another 30 minutes. Check the seasonings, sprinkle with diced red pepper and serve.

VEGAN CEVICHE RECIPE

Steps:

• Gather the ingredients.
• Combine seaweed and lime juice in a small, non-reactive bowl and soak until the seaweed is soft, about 5 minutes.
• Strain the seaweed in a fine mesh strainer, pressing to release all of the lime juice. Reserve the seaweed and lime juice in separate bowls.
• Add the onions to the lime juice and marinate for about 5 minutes.
• To a large bowl, add the onion, seaweed, hearts of palm, cucumber, avocado, tomatoes, serrano chile, cilantro, oil, and soy sauce. Gently fold ingredients together. Taste and add more soy sauce and salt, if needed. Marinate a final 5 minutes.
• Serve with tostadas, tortilla chips, or saltines.