Mushroom Ceviche With Pineapple
This vegan ceviche is bright, tangy, and tropical, with juicy pineapple, tender oyster mushrooms, and chickpeas marinated in fresh lime juice with jalapeño, red onion, cherry tomatoes, and cilantro. Serve with tortilla chips and guacamole for the perfect party appetizer or light summer lunch. Naturally gluten-free and no cooking required.
Ingredients
For the marinade:
- ½ cup pineapple juice
- ½ cup fresh lime juice
- ¼ teaspoon salt
- 2 cloves garlic minced
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons olive oil
For the ceviche:
- 8 ounces oyster mushrooms cut into bite-size pieces
- 1½ cups cooked chickpeas from one 15-ounce can, drained and rinsed
- 1 cup diced fresh pineapple
- ½ cup cherry tomatoes sliced in half
- 1 jalapeño pepper seeded and thinly sliced
- 1 small red onion cut into small dice (about ¼ cup)
- ½ cup chopped fresh cilantro
For serving:
- Additional fresh lime juice
- Fresh cilantro sprigs
- Tortilla chips
- Guacamole
Instructions
- In a large bowl, whisk together the pineapple juice, lime juice, salt, garlic, cilantro, and olive oil to make the marinade.
- Add the oyster mushrooms and chickpeas to the bowl. Toss to coat and let marinate for about 30 minutes, stirring occasionally.
- Add the pineapple, cherry tomatoes, jalapeño, red onion, and cilantro to the bowl. Stir gently to combine. Let marinate for another 30 minutes, stirring occasionally, until all the flavors meld and the mushrooms have softened.
- Taste and adjust seasoning. Add a squeeze of extra lime juice if you want more brightness.
- Transfer to a serving bowl or divide into individual cups. Garnish with fresh cilantro sprigs. Serve with tortilla chips and guacamole on the side.
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