Vegan Mushroom Ceviche

• 3 tablespoons olive oil
• 2 cloves garlic, chopped
• 3 (8 ounce) packages fresh white mushrooms, chopped
• salt to taste
• 6 tomatoes, chopped
• 2 carrots, grated
• 1 white onion, chopped
• 2 tablespoons chopped fresh cilantro
• 1 fresh serrano pepper, seeded and chopped
• 1 pickled jalapeno pepper, seeded and chopped
• 1/2 cup lime juice
• 1/2 cup tomato juice
• 1/2 cup ketchup
• 2 tablespoons pickled jalapeno pepper juice
• 2 avocados - peeled, pitted, and sliced

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
2. Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
3. Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

olive oil, garlic, fresh white mushrooms, salt, tomatoes, carrots, white onion, fresh cilantro, serrano pepper, jalapeno pepper, lime juice, tomato juice, ketchup, pepper juice, avocados

Taken from www.allrecipes.com/recipe/262595/vegan-mushroom-ceviche/ (may not work)