I've been going back and forth about writing a blog about tomatoes. It is a perfect, summery food! It's also an (Indigenous) American original. But getting legit tomato recipes from the Americas that are cool and refreshing seems redundant. Salsa y mas salsa! Ha! But then I remembered another summery and tomato-y treat: ceviche! I love making mushroom ceviche almost as much as I love eating it! It's so easy and great for a summer get together so enjoy while the sun is still shining bright.
I am going to share my favorite recipe for oyster mushroom ceviche! I was going to share a salsa recipe, as well, but this ceviche is so amazing that I just want you to make it and tell me how good you think it is. I made it today and I think I'll make it again tomorrow! It's that good.
The Perfect Summer Ceviche:
This recipe makes 5-6 servings so make sure you have at least one bag of really good tortilla chips on hand! Just double the recipe for big barbecues and fiestas.
1/8-1/4 lb of oyster mushrooms, roughly diced (I like to sauté mine, until soft, in either a little bit of water or 2 tablespoons of canola/avocado oil)
1 large or 2 medium tomatoes
1/2 medium red onion
1 medium cucumber
3/4 cup heart of palm, diced (optional)
1 jalapeño or Serrano pepper
1 fistful of cilantro
1 big, juicy orange
Quarter all of your citrus and squeeze it into a large bowl. Be sure to remove any seeds from the bowl with a spoon. Wash/sauté mushrooms and add them to citrus juice. Dice onion, peppers, heart of palm, cilantro and of course, the tomatoes. Add them to the citrus mix, stir and set aside for 1-2 hours . Dice avocado and cucumber. Add these to the marinated mix and serve!
Happy summer, amigos!