Klunker's mushroom ceviche

Klunker's mushroom ceviche

I consider myself a good cook.  I have tried many things in my lifetime, and so new things are not that rare.  But this year has been different.  I have gone outside my comfort zone, and decided to try things that maybe I would never try before.  I have loved all the new things so far, and I think that is pretty darn lucky.  This recipe is no different.  
I have always seen non-vegan ceviche made on TV, but never tasted it or really had the desire.  But what if it is good?  What if I am missing out on something?  I think maybe I should give it a try, so I did.
Here is my recipe for the newest member of my menu.  It is great for an appetizer, or even as a meal.  As I write this, I have a big bag of romaine lettuce, and my ceviche, just snacking away.  I am loving the spicy undertone, and the sour citrus.  The veggies are still crispy and the mushrooms "cooked" just right.


1/2 cup fresh squeezed lime juice. (took 8 whole limes for me)
1/2 cup fresh squeezed lemon juice (took 5 for me)
3 cloves garlic, peeled and minced fine
1/2 red bell pepper, chopped fine
1/2 red onion, peeled and chopped fine
1/2 medium zucchini, sliced in half length wise, then each half cut in half length wise and into small cubes
1 tsp. salt
1/2 tsp. black pepper
4-5 roma tomatoes, cut into small cubes
1 medium jalapeno, seeded and minced
12 oz. cremini mushrooms, cleaned and sliced thick (1/4 inch)  I removed stems, but you could put them in. (personal preference in this recipe)
3 tsp. maple syrup or sweetener of choice
1/2 cup chopped cilantro

In a large bowl, combine the above ingredients.  Doesn't matter the order, you will be mixing it all together.  
Mix for a good 5 minutes to make sure everything is combined well.
Cover the bowl and put in the fridge.  Allow to marinate for a minimum of 4 hours, better if you can get 8 hours.  I made early in the day and ate for dinner. Will last for a couple of days before it gets mushy.  
Serve with homemade tortilla chips, lettuce leaves or you could serve on top of a salad instead of dressing, just use more of the juice.
This is a great recipe, and I know if you try it, you will love it too.


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