I found this vegetarian recipe a year ago while paging through the book Latin Grilling; its vibrant colors and fresh flavors give summer a celebratory greeting. Much like fish in standard ceviche, the dish’s mushrooms “cook” over a few hours in the limes’ and orange’s citric juices. It’s tasty on its own or accompanied with the salty crunch of tortilla chips.
1 1/4 lbs of white button mushrooms, stems removed, cut into eighths
1/2 cup of lime juice (approx. 5 or 6 limes)
1/4 cup of orange juice
1/4 red onion, sliced very thin
1/2 red bell pepper, cored, seeded, and finely diced
1/2 cup of lightly packed cilantro leaves and tender stems, chopped, plus extra sprigs for garnish
1 tsp of salt
Combine all the ingredients (except whole cilantro sprigs) in a large bowl. Allow it to marinate for at least 3 hours.