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Mushroom Ceviche

5 from 2 votes

Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!

Prep Time: 15

Chill Time: 3

Total Time: 3 15

Yield: 3 servings

Course: Appetizer

Cuisine: Latin

Ingredients

2 roasted garlic cloves
8 oz white button mushrooms (sliced thin)
1 small red onion (sliced)
1/2 green bell pepper (sliced into thin strips)
1/2 red bell pepper (sliced into thin strips)
1/3 cup freshly squeezed lemon juice
1/2 cup vegetable broth (Pacific)
1 tbsp chopped cilantro
1/4 teaspoon honey (or agave for vegan)
1 teaspoon finely chopped jalapeno
1 tbsp olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper

Instructions

In a cast iron skillet, roast 2 garlic cloves until brown on each side.
Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.
In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms.
Cover and refrigerate at least a few hours, or overnight.

Nutrition

Serving: 1cup, Calories: 90kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 0.7g, Sodium: 406mg, Fiber: 2g, Sugar: 2g

- WW Points: 2

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