Header AD

Mushroom Ceviche Recipe


  • 2 roasted garlic cloves
  • 8 oz white button mushrooms, sliced thin
  • 1 small red onion, sliced
  • 1/2 green bell pepper, sliced into thin strips
  • 1/2 red bell pepper, sliced into thin strips
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup vegetable broth (Pacific)
  • 1 tbsp chopped cilantro
  • 1/4 teaspoon honey (or agave for vegan)
  • 1 teaspoon finely chopped jalapeno
  • 1 tbsp olive oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  1. In a cast iron skillet, roast 2 garlic cloves until brown on each side. Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.
  2. In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms. Cover and refrigerate at least a few hours, or overnight.

Source: Skinnytaste

Mushroom Ceviche Recipe Mushroom Ceviche Recipe Reviewed by Jarvis Mann on 11:05 AM Rating: 5

Post AD