Mushroom Ceviche

About This Recipe

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

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

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.