Saturday, February 18, 2012

Enoki Mushroom Ceviche

 I had an idea for a mushroom ceviche floating around in my head for a while, but I didn't know which mushroom to use. I wanted to stay true to the raw nature of ceviche, but raw mushrooms were, well, unappealing to me to say the least. Then I remembered the mild enoki: the perfect match.

Enoki Mushroom Ceviche
(serves 6 as an appetizer)

1 5.25 ounce package enoki mushrooms (about 1 cup, sliced)1/4 cup sliced sea beans
juice from 1 lime (1 1/2 tablespoons)
1 cup diced avocado (1 medium)
1/2 cup diced red bell pepper
2 tablespoons minced jalapeño (about 1 medium, seeds discarded)

1 tablespoon chopped chives
1 teaspoon agave nectar

1 teaspoon olive oil
1/8 cup cilantro leaves (to garnish)

Trim the bottom 1/3 off of the stem end of the mushrooms and discard. Cut mushrooms into one-inch sections and place into a medium mixing bowl. Add the sea beans to the mushrooms along with the lime juice, avocado, bell pepper, jalapeño, chives, agave, and olive oil . Allow that mixture to sit for 20 minutes so the flavors marry. Add the cilantro and a pinch of salt just before serving alongside crispy tortilla chips..

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