Tomato, olives, and shiitake mushrooms are used to make this vegan ceviche. The components are marinated in a citrus marinade, just like when creating seafood ceviche.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (8 ounce) package fresh shiitake mushrooms
- 1 tomato, chopped
- ½ onion, chopped
- 9 pitted green olives, chopped
- ½ teaspoon dried oregano
- ½ orange, juiced
- 1 lime, juiced
- 2 tablespoons ketchup
- 1 tablespoon Mexican-style hot sauce (such as Cholula®), or to taste
- 1 ½ teaspoons apple cider vinegar
- salt to taste
Instructions
- Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
- Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
- Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.
Reviews
I’ve been wanting to make this for awhile now and I finally got my hands on some affordable fresh shiitake mushrooms. It didn’t disappoint and I really liked the green olives in it. I did stumble on an editing error while in the middle of making this. The last step (step 3) calls for ketchup but ketchup was not in the ingredient list. 1 Tablespoon is what I used and that was perfect for but I recommend 2 Tablespoons if you don’t like extra spicy. This is a great recipe and one I will make again.