Cooking: 2 hrs
225g maitake mushrooms, cut into bite-sized pieces
225g oyster mushrooms
115g your favorite wild mushroom specie (matsutake, girolle, …)
Juice of 3 limes
2 tbsp extra virgin olive oil
½ tsp salt, plus more as needed
½ red onion, diced
1 small cucumber, peeled, seeded, and diced
2 ripe tomatoes, seeded and diced
1 clove garlic, minced
1 to 2 serrano or aji chiles, seeded and minced
Juice of 1 orange
½ tsp grated orange zest
2 tsp fresh oregano
2 tbsp minced cilantro
Freshly ground black pepper
6 lime wedges, for garnish
32 toasted tortilla strips for garnish
To make the ceviche, place the mushrooms, two-third of the lime juice, the olive oil, and the salt in a mixing bowl.
Toss well and cover.
Marinate for 2hrs.
Place the onion, cucumber, tomatoes, avocado, garlic, chiles, orange juice, orange zest, oregano, cilantro, and remaining lime juice in a mixing bowl
Add salt and pepper to taste.
Add the marinated mushrooms to the salsa mixture and combine.
To serve, divide the ceviche mixture among 8 martini glasses, and garnish with a wedge of lime and 4 toasted tortilla strips.
Source: The Artful Vegan