Vegan Mushroom Ceviche - cooking recipe

Ingredients

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

Preparation

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.
Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
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.