Summer Appetizer Vegan Recipe: Mushroom Ceviche

Name: Summer Appetizer Vegan Recipe: Mushroom Ceviche
Ingredients: 3 cups mushrooms (king oyster, shiitake, maitake, enokitake, and/or button mushrooms), sliced; 2 cups young coconut meat, julienned; 1 red onion, diced; 1 cup ripe tomatoes, diced; 1 tsp garlic, minced; 3 chile peppers, seeded and minced; 4 tbsp cilantro, chopped; 4 tbsp basil, chopped; 4 tbsp fresh oregano, chopped; ¼ cup orange juice; 1 tsp liquid aminos; 4 tbsp lime juice; Black pepper, salt, cayenne, to taste; 2 tbsp olive oil; 1 cup bell pepper, diced; 1 medium-sized cucumber, diced; 1 mango, diced; 3 tbsp tamari; 1 clove garlic, minced; 6 tsp coconut sour creme sauce (see recipe below)

www.spafinder.com

The Farm at San Benito created a ceviche recipe which replaces fish with an assortment of mushrooms and leaves the light, refreshing citrus flavor and hint of chile to offer up a vegan variety of the...

View full recipe on www.spafinder.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.spafinder.com.

Share this recipe:

Ingredients

3 cups mushrooms (king oyster, shiitake, maitake, enokitake, and/or button mushrooms), sliced
2 cups young coconut meat, julienned
1 red onion, diced
1 cup ripe tomatoes, diced
1 tsp garlic, minced
3 chile peppers, seeded and minced
4 tbsp cilantro, chopped
4 tbsp basil, chopped
4 tbsp fresh oregano, chopped
¼ cup orange juice
1 tsp liquid aminos
4 tbsp lime juice
Black pepper, salt, cayenne, to taste
2 tbsp olive oil
1 cup bell pepper, diced
1 medium-sized cucumber, diced
1 mango, diced
3 tbsp tamari
1 clove garlic, minced
6 tsp coconut sour creme sauce (see recipe below)