Vegetarian Ceviche Food
VEGAN MUSHROOM CEVICHE
This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Antonia Orozco
Categories Appetizers and Snacks Vegetable Mushrooms
Time 55m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 24.2 g, Fat 17.4 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 389.5 mg, Sugar 12.3 g
VEGETARIAN CEVICHE THAT LOOKS NOT-SO-VEGETARIAN
I use hearts of palm to mimic octopus rings. it's really pretty (even though i always hated octopus). It requires no cooking and all the flavor. Amounts vary with size of vegetables.
Provided by snickels
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
- Chop everything else and mix together.
- Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.
VEGETARIAN CEVICHE
This recipe from about.com substitutes yummy fresh mozzarella for the typical seafood. Posting for ZWT 7, South America, untried by me. Prep time includes both marinating times.
Provided by smellyvegetarian
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
- Chop the red pepper and place in a bowl with the corn.
- Finely chop the chile pepper and toss with the vegetables.
- Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
- Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes, and season with salt and pepper to taste.
- Marinate salad in the refrigerator for 15 minutes, covered with saran wrap.
- Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
- Serve immediately.
VEGAN CEVICHE
Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.
Provided by Lotusstone
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
- Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 63.5 g, Fat 33.2 g, Fiber 20.4 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 1044.7 mg, Sugar 4.8 g
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