Mushroom Ceviche
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on ceviche using marinated mushrooms with lemon juice, jalapeño, cilantro, and red onion. Served cold after overnight marinating, it captures ceviche's bright, acidic character without seafood.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1276mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 122mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.