ARTICHOKE AND MUSHROOM CEVICHE

Ingredients :

6 large, trimmed artichoke hearts

1 lb 12 oz (800 g) mushrooms, cleaned with paper towel

Juice of 8 freshly squeezed limes

Salt

Black Pepper

3 garlic cloves, minced

1 fresh yellow aji (chili), seeded and deveined, chopped

1 tablespoon parsley leaves, chopped

1 tablespoon cilantro leaves, chopped

2 tablespoons olive oil (optional)

1 red onion, cut into thin julienne

Lettuce leaves

1 tablespoon aji limo (red hot aji) seeded and deveined, finely chopped

Preparation:

Trim and clean the artichoke hearts. Pour water to cover artichokes, add salt, the juice of 1 lime, and mix. Bring water to a boil and cook artichokes until crisp-tender. Remove, drain and cool. Cut into slices and transfer to a bowl.
Clean mushrooms, cut stems. Cook in boiling water, to sear, for 1 minute. Drain, rinse under cold water, and set aside to dry. Slice, add to artichokes and mix. Season with salt, pepper, garlic, aji (chili), chopped parsley and cilantro leaves. Mix well.
Stir in remaining lime juice, olive oil and onion. Mix well, serve on top of lettuce leaves and sprinkle with finely chopped aji limo.

6 servings

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