Fresh beets should be cleaned, peeled, and boiled until almost soft. Complete the recipe by adding the remaining ingredients.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- 3 (8 ounce) packages fresh white mushrooms, chopped
- salt to taste
- 6 tomatoes, chopped
- 2 carrots, grated
- 1 white onion, chopped
- 2 tablespoons chopped fresh cilantro
- 1 fresh serrano pepper, seeded and chopped
- 1 pickled jalapeno pepper, seeded and chopped
- ½ cup lime juice
- ½ cup tomato juice
- ½ cup ketchup
- 2 tablespoons pickled jalapeno pepper juice
- 2 avocados – peeled, pitted, and sliced
Instructions
- 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.
- Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
- 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.
Reviews
Scaled this down to 2 servings and made as written. This didn’t look the prettiest but the flavor was great. The pickled jalapeno really made this one stand out. I actually made 3 different vegan ceviche’s last night and this one was my husbands favorite. He said it had a smoky flavor and one that stood out. We did both agree that it needed more cilantro and so I added it but other than that I wouldn’t change anything next time.