Mushroom ‘Ceviche’

1 lb. fresh mushrooms (combination of oyster mushrooms, shiitakes, and portobellos), cut into 1/2-inch dice
1 1/2 cups fresh lime juice (or enough to cover the mushrooms and allow them to float freely)
1 medium white onion, chopped into 1/2-inch pieces
2 medium-to-large tomatoes, chopped into 1/2-inch pieces
Fresh hot green chilies (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded, and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (try Manzanilla olives for a typical Mexican flavor)
Ketchup (optional)
Hot sauce (optional)
Salt, to taste
3 Tbsp. fresh orange juice or 1/2 tsp. sugar
1 large ripe avocado, peeled, pitted, and diced
Tortilla chips or saltine crackers, for serving

• In a large bowl, combine the mushrooms, lime juice, and onion. Refrigerate, covered, for about 4 hours, or until the mushrooms are tender and juicy form absorbing the lime juice. Drain in a colander.
• In another large bowl, mix together the tomatoes, green chilies, chopped cilantro, and olives. Add the ketchup and hot sauce, if using. Stir in the mushroom-and-onion mixture and season with the salt. Add the orange juice or sugar. Cover and refrigerate if not serving immediately.
• Just before serving, gently stir in the avocado. Garnish with the cilantro leaves and serve with the chips or saltine crackers.

Makes 8 servings