Ingredients
Marinade
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon gluten-free tamari
- 1 teaspoon sambal oelek (garlic-chile paste)
- ½ teaspoon grated fresh ginger
- 4 pickled jalapeños
- Pinch freshly ground black pepper
Ceviche
- 6 ounces combined oyster and shiitake mushrooms
- 4 teaspoons cilantro leaves, minced, plus more to garnish
- ¼ red onion, thinly sliced
- ½ seedless cucumber, thinly sliced
- 8 grape tomatoes, halved
- 5 tablespoons of the ceviche marinade
Instructions
Prepare the marinade by whisking the ingredients together in a small bowl. Gently pull the oyster mushrooms into bite-size pieces. Slice the shiitake tops and discard the stems. In a medium bowl, combine the mushrooms with the cilantro, red onion, cucumber and tomatoes. Combine with 5 tablespoons of the marinade and gently toss until everything is well coated. Marinate in the fridge for 4–6 hours. Sprinkle with additional cilantro and top with root chips; serve.