Description
A beautiful vegetable salad with full-flavored mushrooms, Mexican herbs, and a crunch of Arame popcorn.
Ingredients
Scale
Marinade
- 1/3 CUP FRESHLY SQUEEZED LIME JUICE
- 1/2 TBS PEELED GINGER, ROUGHLY CUT
- 1/4 WHOLE CELERY STALK, WITHOUT LEAVES
- 1 CLOVE GARLIC
Ceviche
- 25 WHOLE SHIITAKE MUSHROOMS, STEMS REMOVED
- 1/3 CUP SEA BEANS (SALICORNIA)
- 1/3 SMALL RED ONION, THINLY SLICED
- 3 TBS DEHYDRATED ARAME SEAWEED
- 2 TBS COARSE SEA SALT
- 1/2 WHOLE VANILLA BEAN
- 5–10 SLICES SERRANO CHILI, AS THIN AS POSSIBLE
- 1 TBS THINLY SLICED HOJA SANTA LEAF
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 2 TBS COARSE SEA SALT
- 1 TBS PLAIN POPCORN
Instructions
- Add lime juice, garlic, ginger and celery to a blender and purée until smooth. Strain through a fine-mesh sieve and reserve. This is the marinade for your mushrooms and vegetables.
- Add arame to a bowl of warm water and allow to hydrate for ten minutes. Drain the water, squeezing the seaweed to make sure it is as dry as possible and add to the bowl with the strained lime juice. Slice your shiitake mushrooms and red onion in uniform think slivers and add to bowl with arame. Break apart your sea beans if they are in larger clumps and toss to combine with the rest of the vegetables. Thinly slice Serrano chili and add to the bowl. Cover and store in refrigerator to marinate for as little as 5 minutes or as much as an hour.
- Using the tip of a sharp knife, cut along the length of the vanilla pod and scrape one half of its seeds with the edge of the knife. Add this to 1 tbs of coarse sea salt and mix thoroughly to combine.
- Just before serving, drizzle with olive oil, and add vanilla salt to taste. Serve with popcorn on the top.
- Category: Side
- Cuisine: Vegan, Mexican