Vegan Mushroom Ceviche - Madison Eats
  • Join Our Team
  • Black Lives Matter
  • Gift Certificates
  • Blog
  • COVID-19 Update: Read About The Enhanced Safety Measures We're Taking For Our Guests

    Check our Instagram and Facebook for most up to date offerings and events.

    Vegan Mushroom Ceviche

    Sep 18 2017

    RECIPE: VEGAN MUSHROOM CEVICHE (courtesy of Restaurare in Tulum)

    Such a simple, delicious and flavorful way to prepare mushrooms! Courtesy of the generous and lovely staff at Restaurare Vegan Restaurant in Tulum, Mexico.

    Makes 1 generous serving


    1 roma tomato, seeded and diced

    ¼ white cucumber, peeled, seeded and diced

    ¼ red onion, diced

    1 tsp minced cilantro

    3 heaping spoonfuls of sauteed oyster mushrooms * recipe below

    1 spoon xnipec ** recipe below

    salt and pepper

    lime juice to taste

    avocado garnish

    Method:processed food tour-43

    Mix all ingredients through xnipec together.

    Add salt and pepper and lime juice to taste

    Pile in ½ coconut shell or small bowl

    Garnish with avocado in some fancy way

    Eat with chips and enjoy!!

    *Oyster mushrooms

    Cut ½ pound oyster, shiitake, portabello or other mushrooms into bite sized pieces

    Heat 1 tbsp oil over med-low heat.

    Add mushrooms and sautee in oil with salt, pepper, 2 cloves minced garlic and a little finely diced white onion (¼ onion?).

    **Xnipec (pronounces ish-ni-pec)

    1 red onion finely diced

    1 whole habanero very finely diced so you don’t see it

    juice of 2-3 limes

    salt and pepper

    Otehlia Cassidy stands in front of the WI State Capitol.

    Subscribe To Our Newsletter

    Join our mailing list to receive the latest news and updates from Madison Eats Food Tours!

    You have Successfully Subscribed!