Wild Mushroom Ceviche
BY JAMES SANT | YIELD: 25-30 SERVINGS1 ounce dry Sea Palm seaweed
2 pounds Gold Chanterelles, cut into 1½-inch julienne1 pound King Oyster Trumpet stems, shredded into 1½-inch julienne1 cup julienne coconut meat1½ cups small diced red onion2 teaspoons salt3 Serrano chilies, diced1 cup lime juice½ cup orange juice1 cup grapefruit juice1 tablespoon maple syrup½ purple cabbage, shredded into ⅛-inch strips¼ cup Ponzu⅛ cup lime juice3 cups grape tomatoes (multi-colored, if available)3 cups peeled, seeded and diced cucumber2 medium red bell peppers, seeded, peeled and diced1 bunch cilantro, rough chopped3 tablespoons olive oil½ teaspoon black pepper½ teaspoon salt2 cups julienned mango or diced pineapple3 avocados, dicedCilantro sprigs, for garnish
1. In a large bowl, pour 4 cups of boiling water over the sea palm. Add the mushrooms and let them soak for 20 minutes.2. Remove the seaweed from the water and cut them into 1½-inch julienne. Leaving the mushrooms in the soaking water.3. Combine the seaweed, coconut meat, onion, chilies, citrus juices and maple syrup in a large bowl. Cover and refrigerate for 8 hours or overnight.4. Massage the shredded cabbage lightly and toss with the Ponzu and lime juice. Set aside for final plating.5. Slice the grape tomatoes in half lengthwise. Gently toss with diced cucumber, olive oil, salt, and pepper.6. Drain the soaked mushrooms and reserve the juice (pour into a squirt bottle for plating). Gently add the mushrooms to the ceviche.7. Place a small bed of cabbage and top with ceviche, diced avocado and a drizzle of the reserved seaweed and mushroom juice. Garnish with cilantro sprigs and serve with your favorite gluten-free chip.