Mushroom Ceviche

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            FOOD FUNNY
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Thanks to "Lori in The Zone" for these daffynitions:

1. Coffee (n.), the person upon whom one coughs.

2. Flabbergasted (adj.), appalled over how much weight you have
gained.

3. Abdicate (v.), to give up all hope of ever having a flat stomach.

4. Gargoyle (n.), olive-flavored mouthwash.

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            TODAY'S RECIPE
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I won't hold on to my title as The Recipezine Publisher That Has
Published The Most South American Recipes if I don't offer some
more once in a while. Here are a few just to put a little more
distance between me and the competition:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Mushroom Ceviche (Cebiche de Hongos)
[Shrimp Escabeche (Escabeche de Camarones)]

Tuesday's Soup or Salad
Dumpling Soup (Bori-Bori)
[Bean Soup (Chupe de Porotos)]

Wednesday's Side Dish
Lima Beans in Olive Sauce (Habas en Salsa de Aceitunas)
[Quinoa Fritters (Frituras de Quinua)]

Thursday's Entree
Flank Steak Ajiaco (Biftec al Ajiaco)
[Duck with Figs (Pato con Higos)]

Friday's Dessert
Bay Leaf Pudding (Leche Asada con Laurel)
[Peaches in Saffron (Melocotones en Azafran)]

I have published several ceviche recipes over the past eight years,
all of them with some form of seafood as the main ingredient. Here
is a vegetarian version from Peru:

Mushroom Ceviche (Cebiche de Hongos)

1 lb (450 ml) white button mushrooms, trimmed
1 1/2 cups (375 ml) lemon juice
1/4 cup (60 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped
1/2-inch (1 cm) piece ginger, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
1 red bell pepper, cored, seeded, and finely chopped
2-3 scallions (spring onions), green and white parts, finely chopped
2 Tbs (30 ml) fresh dill, cilantro (coriander leaves), or chives,
finely chopped
Salt and freshly ground pepper to taste

Combine all ingredients in a non-reactive bowl and marinate at
room temperature, stirring occasionally, for at least 1 hour.
Serves 6 to 8.
Received on Mon May 22 07:28:21 2006