Cevich-haaaaaaaaaaaaay (and a Mini-Giveaway!)

Have you ever gotten so excited about a new recipe you just tried that you brought a container of it to work and started force feeding it to people? No? Ummm. Me either. *avoids eye contact*

Seriously, though. This Mushroom Ceviche is revolutionary. At least, it was to me. I’ve made marinated/pickled mushrooms in the past. They are delicious. But these are mushrooms that are basically prepared ceviche style, and I am telling you right now I was so pleased with how mine turned out I… well… I got a little twitchy when other people tried to eat some, too. And when it was time to clean up the kitchen and I saw that someone had taken the rest of the bowl away, I was all…

Of course, then I returned to (relative) sanity and realized that I have the recipe and can therefore make more. MOOOOOOOOOOOOOOOOOOOOORE.

And also, I can share it with you! Everyone wins. There’s a fair amount of prep work for this, but I promise you, it’s worth it.

blog_prep
Equipment:
Knife and cutting board
Large pot and strainer
Large mixing bowl
Spoon for mixing
Meez en place containers of some sort
Blender or food processor (optional)

Ingredients:
3 C Cremini mushrooms, cleaned, cut in half or in quarters (depending on how big they are) and then cut into 1/4 inch slices
1/3 C Celery, 1/4 inch dice
1/3 C Red onion, 1/4 inch dice, soaked in hot water for 5 minutes and then drained (takes some of the bite out)
2 Garlic cloves, minced
1/2 tsp Hot sauce (To start. Keep it handy because you might want to adjust it later.)
1/2 tsp dried oregano
1/2 C Fresh lime or lemon juice (I used a half and half mixture.)
1 T Olive oil
1/4 C Red bell pepper, julienned
1/4 C Green bell pepper, julienned
1 Jalapeno, seeded and minced
Kalamata olives, quartered, for garnish
1/2 tsp salt
1/4 tsp pepper

Blanch the mushrooms in boiling, lightly salted water for 30 seconds. Drain.

blog_blanchshrooms
Combine the celery, onion, and mushrooms.

Puree the garlic, salt, pepper, hot sauce, oregano, lime/lemon juice, and olive oil until well mixed. Note: I actually just minced my garlic up really finely and then smashed it a little bit with the side of my knife on the cutting board and then mixed it into the rest of the marinade ingredients instead of going to the trouble of dirtying up a blender.

Toss with the mushroom mixture.
blog_marinate

Adjust the seasoning. Refrigerate for at least 2 hours.

Drain and toss with the julienned bell peppers and jalapeno. Note: I actually didn’t totally drain it. There’s some liquid that comes out of the mushrooms, and combined with that marinade it’s just really yummy. You can decide how “wet” you want your ceviche to be.

Garnish with the olives.

blog_final

And that’s it, folks. We served it as part of a cold salad plate with this (kinda boring, to be honest) tomato and onion salad that someone else in my group made. I had this amazing plating idea involving homemade tortilla chips and it all got blown to  hell when Chef said we had to plate both salads together with this dumb piece of kale. Effing kale. Go away!

Anyhoots, you can serve yours with tortilla chips if you want. Or on a taco. Or just eat it out of the bowl with a spoon while inhaling Orange is the New Black with your eyeballs pretty much any other way that sounds good to you. Hint: The longer this sits in the marinade, the more flavor it absorbs so if you can make it the night before and let it hang out overnight, do eet!

Also! If you’re not a fan of onion, or can’t eat it for whatever reason, you could substitute with some other vegetable. Carrots marinate well. You could cut them into 1/4 inch matchsticks. Or if you still want something with a little bit of  bite, use radish slices. Just keep it fresh and you can’t go wrong!

And now that you’ve stuck it out to the end of the post… I have details on the promised giveaway!

It’s a little one. I did some shopping at the I Heart Denver store downtown Wednesday night, and I saw all these cute items that made me think of you all. So, I decided to pick up a couple of things and give them away. See how I am? I’m a nice girl.

The first item is this adorable strawberry tea towel from Counter Couture.

blog_tea towel

And the second is this little notebook from… I can’t remember. Another Denver based company that makes stationery and whatnot. I had a beer or two at dinner after my shopping trip. Don’t judge me.

IMG_20140806_200559_335

So… there will be two winners! All you have to do to enter is leave a note in the comments on this post telling me about something you’ve eaten recently that got your knickers all in a twist like this ceviche did for me. Easy, right? I may also throw some other random goodies in the packages because in addition to nice, I am also unpredictable.

The winners will be picked at random and I’ll announce their names next Wednesday, August 13th.

Get after it!

Advertisements

17 comments

  1. I recently started eating at a restaurant called Raising Canes, and i can not get enough of their dipping sauce. It’s the most amazing sauce I have ever had.

      1. Yes, they are. They are quartered and sauteed in white wine & garlic until crispy, then served in a soft flour tortilla with 3 kinds of cheese, toasted almonds, avocado and lime.
        I seriously do not like to share these…order your own!! :O

        It’s funny what you said about kale, because my best friend & I always joke that brussels sprouts are the new kale (both of which have been so trendy lately but most people don’t like them). I myself have always liked brussels sprouts, but especially the ways we have been seeing them prepared recently. Another place we went to served them roasted with pancetta and a light maple glaze. Yum.

  2. love your post and going to try the mushroom ceviche! Never new you could make ceviche with mushrooms, great thing i learnt today!
    Thinking about it i made my own take on “poutine” however this was a serious soul food verison. Handmade potato crisps topped with smokey pulled beef, red onion an jalapeno salsa, coriander creme, big boy hot sauce and cannot forget nacho cheese sauce! omg this completely blew my mind crunchy, sour, sweet, spicy it ticked all the boxes!!

  3. I’m gonna cook that ceviche! Best thing I’ve eaten recently? My former MIL’s cooking from Costa Rica. Gallo pinto, homemade tortillas, picadillo, tortas de carne….my mouth is watering!

  4. Love this idea! Going to try it! I had a meal in a small town in Spain called Oliva last week that took my breath away and certainly got a high proportion of my undergarments in an array of fancy knots – the starters were
    balls of pine nuts and chipirones and pan fried octopus burgers followed by a timbale of apple, avocado,salmon, fresh ginger and topped with goats cheese that had been caramelised. And then – the main dish – a stunning paella with everything from lava beans, rabbit, chicken, red peppers, green beans and albondigas. It was a meal made in heaven!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s