BUTTON MUSHROOM CEVICHE
This recipe was inspired by two completely different things: first, a trip I took to Miami where I ate almost nothing but ceviche for three whole days, and second, those little marinated, almost-pickled mushrooms you sometimes find in olive bars at fancy food markets. Funny how two different memories can bring you to the same place in the here and now. SERVES 4
PREP TIME: 10 minutes, plus 30 minutes to marinate
COOK TIME: None
10 ounces small button mushrooms (the smaller the better)
3 or 4 tablespoons extra-virgin olive oil (just under ¼ cup)
Juice of 2 juicy limes
Juice of 1 large lemon
1 large shallot or ½ red onion, thinly sliced
1 garlic clove, minced
Salt
Freshly ground black pepper
Sliced scallions or cilantro, for garnish
- In a large bowl, combine the mushrooms, olive oil, lime juice, lemon juice, shallot, and garlic, and stir gently. Season with salt and pepper. Marinate in the refrigerator for at least 30 minutes, and up to 3 hours.
- Taste and season again with salt and pepper, if needed. Garnish with scallions and serve.
VARIATION 1 SPICY MUSHROOM CEVICHE: Add ½ fresh jalapeño pepper (seeded and finely chopped) to the marinade.
VARIATION 2 VEGGIE MUSHROOM CEVICHE: Add ½ sliced green bell pepper, ½ sliced red bell pepper, and 1 shredded carrot to the mushrooms and marinade.
PREP TIP: You can leave these in the fridge for up to a day, so make them ahead of time if you want to get ahead on your meal or party planning.
