Mushroom ‘Ceviche’

2.8 (4 reviews)
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1 lb. fresh mushrooms (combination of oyster mushrooms, shiitakes, and portobellos), cut into 1/2-inch dice
1 1/2 cups fresh lime juice (or enough to cover the mushrooms and allow them to float freely)
1 medium white onion, chopped into 1/2-inch pieces
2 medium-to-large tomatoes, chopped into 1/2-inch pieces
Fresh hot green chilies (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded, and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (try Manzanilla olives for a typical Mexican flavor)
Ketchup (optional)
Hot sauce (optional)
Salt, to taste
3 Tbsp. fresh orange juice or 1/2 tsp. sugar
1 large ripe avocado, peeled, pitted, and diced
Tortilla chips or saltine crackers, for serving

• In a large bowl, combine the mushrooms, lime juice, and onion. Refrigerate, covered, for about 4 hours, or until the mushrooms are tender and juicy form absorbing the lime juice. Drain in a colander.
• In another large bowl, mix together the tomatoes, green chilies, chopped cilantro, and olives. Add the ketchup and hot sauce, if using. Stir in the mushroom-and-onion mixture and season with the salt. Add the orange juice or sugar. Cover and refrigerate if not serving immediately.
• Just before serving, gently stir in the avocado. Garnish with the cilantro leaves and serve with the chips or saltine crackers.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind