From Alma, in Dallas
Ceviche
6 small diced shiitake mushrooms
4 small diced maiitake mushrooms
1 grilled green onion, chopped
3 tablespoons cooked, small diced gold beets
3 tablespoons small diced jícama
1 tablespoon chopped cilantro
a splash of agave nectar for sweetness
Marinade
1/4 cup fresh squeezed orange juice
2 tablespoons fresh squeezed lime juice
1 tablespoon chipotle purée
Mix mushrooms in marinade and let sit for about ten minutes so mushrooms can absorb the liquid. Strain, then add beets, jícama, green onion, cilantro, and agave. Season with salt and serve with plantain chips or tortilla chips.
