Wild Mushroom Ceviche

BY JAMES SANT   |   YIELD: 25-30 SERVINGS

1 ounce dry Sea Palm seaweed
2 pounds Gold Chanterelles, cut into 1½-inch julienne
1 pound King Oyster Trumpet stems, shredded into 1½-inch julienne
1 cup julienne coconut meat
1½ cups small diced red onion
2 teaspoons salt
3 Serrano chilies, diced
1 cup lime juice
½ cup orange juice
1 cup grapefruit juice
1 tablespoon maple syrup
½ purple cabbage, shredded into ⅛-inch strips
¼ cup Ponzu
⅛ cup lime juice
3 cups grape tomatoes (multi-colored, if available)
3 cups peeled, seeded and diced cucumber
2 medium red bell peppers, seeded, peeled and diced
1 bunch cilantro, rough chopped
3 tablespoons olive oil
½ teaspoon black pepper
½ teaspoon salt
2 cups julienned mango or diced pineapple
3 avocados, diced
Cilantro sprigs, for garnish


1. In a large bowl, pour 4 cups of boiling water over the sea palm. Add the mushrooms and let them soak for 20 minutes.
2. Remove the seaweed from the water and cut them into 1½-inch julienne. Leaving the mushrooms in the soaking water.
3. Combine the seaweed, coconut meat, onion, chilies, citrus juices and maple syrup in a large bowl. Cover and refrigerate for 8 hours or overnight.
4. Massage the shredded cabbage lightly and toss with the Ponzu and lime juice. Set aside for final plating.
5. Slice the grape tomatoes in half lengthwise. Gently toss with diced cucumber, olive oil, salt, and pepper.
6. Drain the soaked mushrooms and reserve the juice (pour into a squirt bottle for plating). Gently add the mushrooms to the ceviche.
7. Place a small bed of cabbage and top with ceviche, diced avocado and a drizzle of the reserved seaweed and mushroom juice. Garnish with cilantro sprigs and serve with your favorite gluten-free chip.

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