Name: Vegan Mushroom Ceviche
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 3 tablespoons; Garlic, chopped - 2 cloves; Fresh white mushrooms, chopped - 3 (8 ounce) packages; Salt to taste - 3 (8 ounce) packages; Tomatoes, chopped - 6; Carrots, grated - 2; White onion, chopped - 1; Chopped fresh cilantro - 2 tablespoons; Fresh serrano pepper, seeded and chopped - 1; Pickled jalapeno pepper, seeded and chopped - 1; Lime juice - ½ cup; Tomato juice - ½ cup; Ketchup - ½ cup; Pickled jalapeno pepper juice - 2 tablespoons; Avocados - peeled, pitted, and sliced - 2

Ingredients for - Vegan Mushroom Ceviche

1. Olive oil 3 tablespoons

2. Garlic, chopped 2 cloves

3. Fresh white mushrooms, chopped 3 (8 ounce) packages

4. Salt to taste 3 (8 ounce) packages

5. Tomatoes, chopped 6

6. Carrots, grated 2

7. White onion, chopped 1

8. Chopped fresh cilantro 2 tablespoons

9. Fresh serrano pepper, seeded and chopped 1

10. Pickled jalapeno pepper, seeded and chopped 1

11. Lime juice ½ cup

12. Tomato juice ½ cup

13. Ketchup ½ cup

14. Pickled jalapeno pepper juice 2 tablespoons

15. Avocados - peeled, pitted, and sliced 2

How to cook deliciously - Vegan Mushroom Ceviche

1 . Stage

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.

2 . Stage

Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.

3 . Stage

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.