Best Quick Mushroom Ceviche Recipes

MUSHROOM CEVICHE

Mushroom Ceviche image

A delicious topping for tostadas or with crackers. Great appetizer! I use regular buttons because it is all I can get, but I am sure you can use all kinds.

Provided by CunSwim

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sliced fresh mushrooms
1 cup chopped red onion
2 cups tomatoes, diced
1 cup chopped cilantro
1 chopped habanero pepper (optional)
1/4 cup olive oil
salt and pepper
2 to 3 limes, juice of

Steps:

Steam mushrooms just until soft.
Let cool.
Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.

Nutrition Facts : Calories 122, Fat 9.4, SaturatedFat 1.3, Sodium 9.6, Carbohydrate 8.6, Fiber 2.1, Sugar 4.5, Protein 3.3

SHIITAKE MUSHROOM CEVICHE

Shiitake Mushroom Ceviche image

This vegan ceviche is made with shiitake mushrooms, olives, and tomato. Just like when making seafood ceviche, the ingredients are marinated in a citrus sauce.

Provided by gem

Categories Everyday Cooking Vegan Side Dishes

Time 50m

Yield 2

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 5.5 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 882.5 mg, Sugar 13.7 g

MUSHROOM CEVICHE

Mushroom Ceviche image

Provided by Florence Fabricant

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 pound small white button mushrooms
1/4 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
2 cloves garlic, peeled and crushed
1 half-inch piece fresh ginger, minced
1 jalapeno pepper, seeded and finely chopped
Coarse salt to taste
1/4 cup finely chopped scallions
2 tablespoons chopped fresh dill
1/4 cup finely minced red bell pepper

Steps:

Place mushrooms in a bowl and toss with olive oil. In another bowl, combine lemon juice, garlic, ginger, jalapeno pepper and salt to taste. Add mushrooms, and marinate 30 minutes at room temperature.
Add the scallions and dill, and marinate for another 30 minutes. Check the seasonings, sprinkle with diced red pepper and serve.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 284 milligrams, Sugar 3 grams