MUSHROOM CEVICHE ENJOY DAN:

                           MUSHROOMS CEVICHE by CHEF DAN:

Serves 6

MARINATE:

1 cup lime juice

3 tablespoons sunflower oil

Sea salt and Seasoned Pepper Medley to taste

1 red onion, diced

1 garlic clove, minced

CEVICHE:

1 EACH Jalapeno, and Serrano peppers

1/2-cup EACH oyster mushrooms, crimini, and baby portabella

1/2- EACH cup jicama, and cucumber, finely sliced

2 Roma tomatoes, thinly sliced

1/2-bunch radishes and cilantro, coarsely chopped

MARINATE:

1.   Combine lime juice with sunflower oil and salt. Whisking until marinate is well combined and begins to emulsify.

2.   Add diced red onion and set aside.

CEVICHE: (PREHEAT OVEN TO 350 F)

1.   Place the chilies over an open flam on gas stovetop.

2.   Blacken them for about 3 minutes, turning regularly.

3.   Then place in a paper bag and let cool; when cool peel off blacken skin.

4.   Discard stems from mushrooms and thinly slice.

5.   Place on a prepared baking sheet, sprinkle with oil and S. &. P.

6.   Bake in preheated oven for 15-20 minutes, remove and let cool.

7.   In a bowl add jicama and next 4 ingredients and cooled mushrooms.

8.   Pour in the marinate and stir to combine.

9.   Cover and refrigerate up 3 hours.

10.                Spoon the ceviche into martini glasses or small bowls.

11.                Garnish with spring of cilantro, and sliced of lime.

12.                Serve with crackers or tortilla chips.

ENJOY DAN:                                               PLANT SEEDS & SING SONGS!!