Ceviche Revolution Style

Debra serves this inventive take on ceviche with Petit Jo, a Grenache from the tiny southern French producer La Roche Buissiere. The bright red is made with indigenous yeast and no artificial additives and has great acidity that pairs beautifully with the earthy mushrooms and dressing.
Photography By Brent Harrewyn | July 15, 2014

Instructions

Prepare the marinade by whisking the ingredients together in a small bowl. Gently pull the oyster mushrooms into bite-size pieces. Slice the shiitake tops and discard the stems. In a medium bowl, combine the mushrooms with the cilantro, red onion, cucumber and tomatoes. Combine with 5 tablespoons of the marinade and gently toss until everything is well coated. Marinate in the fridge for 4–6 hours. Sprinkle with additional cilantro and top with root chips; serve.

Ingredients

Marinade
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon gluten-free tamari
  • 1 teaspoon sambal oelek (garlic-chile paste)
  • ½ teaspoon grated fresh ginger
  • 4 pickled jalapeños
  • Pinch freshly ground black pepper
Ceviche
  • 6 ounces combined oyster and shiitake mushrooms
  • 4 teaspoons cilantro leaves, minced, plus more to garnish
  • ¼ red onion, thinly sliced
  • ½ seedless cucumber, thinly sliced
  • 8 grape tomatoes, halved
  • 5 tablespoons of the ceviche marinade
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