Shiitake Ceviche
Traditionally made with fresh seafood marinated in citrus and salt, our take on this delicious and tangy recipe uses Shiitake mushrooms which pair exceedingly well with the crunchy vegetables and fragrant herbs. One scoop and you’ll be hooked!
Makes: 6-8 servings
Ingredients
½ cup freshly squeezed lime juice
1 tablespoon ginger, grated finely
1 each garlic clove, grated finely
2 tablespoons mushroom broth
1 teaspoon kosher salt
14 ounces RI Mushroom Co. Baby Shiitake or Shiitake mushrooms
¼ each red onion, thinly sliced
½ each cucumber, skinned and sliced into half rounds
½ each fennel bulb, sliced thinly
¼ cup pepitas (roasted pumpkin seeds)
¼ cup cilantro, chopped
1 each Thai chili or ½ each jalapeño, thinly sliced (optional)
1 each avocado, sliced, for garnish
Extra virgin olive oil, for garnish
Fennel fronds, for garnish
Smoked salt and fresh cracked pepper, to taste (optional)
Tortilla chips, or crackers, for serving
Directions
In a large bowl add lime juice, grated ginger, grated garlic, mushroom broth, and kosher salt. Stir well to combine.
Destem Shiitake mushrooms (unless using Baby Shiitakes, then toss right in), and slice thinly. Place into the large bowl with the lime dressing, and stir to coat completely. The mushrooms will start to soften within 60 seconds.
Add thinly sliced red onion, fennel, and cucumber to the mushrooms and lime dressing, and toss well to combine.
Cover with plastic and marinate in the fridge for at least 1 hour.
Remove from the fridge and mix in pepitas, cilantro, and thinly sliced Thai chili or jalapeño.
Place into serving dishes and drizzle with extra virgin olive oil, a few slices of avocado, a sprinkle of smoked salt, fresh cracked pepper, and some fennel fronds. Serve with tortilla chips or crackers and dig in!
Chef’s Notes:
If you really crave spice, add the chilis or jalapeños to the mushrooms and vegetables while they marinate.
Other vegetables are always welcome to the party! Adjust seasonings as necessary.