Shiitake Mushroom Ceviche
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.
- Serves: 2 persons
- 1(8 ounce) package fresh shiitake mushrooms
- 1tomato, chopped
- ½onion, chopped
- 9pitted green olives, chopped
- ½teaspoon dried oregano
- ½orange, juiced
- 1lime, juiced
- 2tablespoons ketchup
- 1tablespoon Mexican-style hot sauce (such as Cholula®), or to taste
- 1½ teaspoons apple cider vinegar
- salt to taste
Step 1Bring 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.
Step 2Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
Step 3Mix 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.