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.

Ingredients

• 1 (8 ounce) package fresh shiitake mushrooms
• 1 tomato, chopped
• 0.5 onion, chopped
• 9 pitted green olives, chopped
• 0.5 teaspoon dried oregano
• 0.5 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

1. 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.
2. Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 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.