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.
Ingredients
- shiitake mushrooms: 1 pack (8 ounce pack, fresh)
- tomato: 1 piece (chopped)
- onion: 0.5 piece (chopped)
- pitted green olives: 9 piece (chopped)
- oregano: 0.5 tsp (dried)
- orange: 0.5 piece (juiced)
- lime: 1 piece (juiced)
- ketchup: 2 Tbsp
- Mexican-style hot sauce (such as Cholula®): 1 Tbsp (to taste)
- ½ teaspoons apple cider vinegar: 1 piece
- salt: (to taste)
Metric Conversion
Stages of cooking
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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.
