Ingredients Jump to Instructions ↓

  1. Chanterelle and Yuzu Ceviche

  2. Serves 8 1/3 cup freshly squeezed orange juice

  3. 1/3 cup freshly squeezed lemon juice

  4. 1/3 cup freshly squeezed lime juice

  5. 1/4 cup extra-virgin

  6. olive oil

  7. 2 tablespoons yuzu juice

  8. 1 tablespoon sea salt

  9. 4 to 5 scallions, green parts only, thinly sliced

  10. Freshly ground black pepper, to taste

  11. 5 cups cleaned and sliced chanterelle mushrooms

  12. Place the orange, lemon, and lime juices, yuzu juice, and salt in

  13. a blender and blend until well mixed and the salt is completely

  14. dissolved.

  15. Transfer the mixture to a bowl and whisk in the olive oil, scallions,

  16. and pepper.

  17. To prepare the chanterelle mushrooms, first cut off the coarse end

  18. of the stem. Then cut the mushrooms into halves or quarters,

  19. depending upon the size. Place the cut mushrooms into a bowl of

  20. cold water and massage with your hands to remove dirt. Remove the

  21. mushrooms from the water and lay them out on paper towels. Pat the

  22. mushrooms dry.

  23. Pour the marinade over the mushrooms and let them sit at least 1/2

  24. hour. Set aside.

  25. Pineapple-Avocado Puree

  26. 3 cups chopped fresh pineapple (about 1 small pineapple)

  27. 3 ripe, yet firm, avocados, peeled and pitted

  28. 1 1/2 teaspoons sea salt

  29. Puree the pineapple in a blender until it becomes a smooth liquid.

  30. Add the sea salt and avocados and continue blending until very

  31. smooth. Set aside.

  32. Heirloom-Cherry Tomato Salsa

  33. 6 cups heirloom cherry tomatoes, sliced into halves

  34. 1 1/2 cups finely diced celery (save the celery hearts for garnish)

  35. 1 small bunch parsley (about 2 cups), leaves only, roughly chopped

  36. 3 jalapenos, seeded and finely minced

  37. 4 to 5 scallions, the white part and 1 inch of green, sliced very thin

  38. 1 tablespoon red-wine vinegar

  39. 1 tablespoon extra-virgin olive oil

  40. 1 teaspoon sea salt

  41. Place all the ingredients in a bowl and toss until evenly mixed.

  42. 8 martini glasses. Place

  43. 2 to 3 tablespoons pineapple-avocado

  44. puree in the bottom of each glass.

  45. 3 to 4 tablespoons heirloom-tomato salsa, then about cup marinated mushrooms. Repeat once or twice, as needed. Garnish

  46. with the parsley sprigs and celery heart stalks.

  47. Note: Yuzu juice can be found in Japanese markets.


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