Oyster Mushroom Ceviche with Avocado and Pink Grapefruit

Name: Oyster Mushroom Ceviche with Avocado and Pink Grapefruit
Prep time: 15 min
Total time: 15 min
Yield: 6-8 Servings
Ingredients: 1 lb oyster mushrooms; 1 cup Meyer lemon juice; 2 garlic gloves, peeled and crushed; 1 Tbsp fresh ginger, peeled and minced; 1 Jalapeño pepper, seeded and finely chopped; or 1/8 tsp cayenne; 1/2 tsp coarse salt; 1/4 cup canola oil; 2 avocado, cut in 1/2 inch pieces; 3 pink grapefruit, peeled, segmented; 1/4 cup scallions, white parts only, thinly sliced; 2 Tbsp fresh dill, chopped; 2 Tbsp red bell pepper, seeded and very finely diced (1/8 inch)

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 7, 2010

15minDuration
15minPrep Time
6-8 ServingsServings

Ingredients

1 lb oyster mushrooms
1 cup Meyer lemon juice
2 garlic gloves, peeled and crushed
1 Tbsp fresh ginger, peeled and minced
1 Jalapeño pepper, seeded and finely chopped; or 1/8 tsp cayenne
1/2 tsp coarse salt
1/4 cup canola oil
2 avocado, cut in 1/2 inch pieces
3 pink grapefruit, peeled, segmented
1/4 cup scallions, white parts only, thinly sliced
2 Tbsp fresh dill, chopped
2 Tbsp red bell pepper, seeded and very finely diced (1/8 inch)

Preparation

1 Trim the mushroom stems to the base of the cap and wipe the caps clean with a damp cloth. If the mushrooms are large, cut in half lengthwise.
2 In a stainless steel, porcelain or glass bowl, combine the lemon juice, garlic, ginger, jalapeno, salt and canola oil.
3 Mix well with a wire whisk, add the mushrooms, and let sit for 30 minutes at room temperature.
4 Add the avocados, pink grapefruit, scallions and dill. Toss well and let sit again for another 30 minutes. Correct the seasonings with salt to taste.
5 Sprinkle with the diced red bell pepper and serve.

Source: canolainfo.org