Recipe Library

Mushroom Ceviche

Thinly sliced mushrooms soak up roasted garlic, bright lemon, and a touch of honey, becoming tender and tangy with each bite. Crisp bell pepper and red onion add freshness while cilantro and jalapeno lend a lively herbal heat.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Mushroom Ceviche
Total
20 min
Prep
15 min
Cook
5 min
Serves
3

Nutrition per Serving

Calories
90
Protein
3g
Carbs
11g
Fat
5g
Fiber
2g
Sugar
2g
Sodium
406mg

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 tsp honey (or agave for vegan)
  • 1 tsp finely chopped jalapeno
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/8 tsp black pepper

Instructions

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