- Chanterelle and Yuzu Ceviche
Serves 8 1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
1/4 cup extra-virgin
2 tablespoons yuzu juice
1 tablespoon sea salt
4 to 5 scallions, green parts only, thinly sliced
Freshly ground black pepper, to taste
5 cups cleaned and sliced chanterelle mushrooms
Place the orange, lemon, and lime juices, yuzu juice, and salt in
a blender and blend until well mixed and the salt is completely
Transfer the mixture to a bowl and whisk in the olive oil, scallions,
To prepare the chanterelle mushrooms, first cut off the coarse end
of the stem. Then cut the mushrooms into halves or quarters,
depending upon the size. Place the cut mushrooms into a bowl of
cold water and massage with your hands to remove dirt. Remove the
mushrooms from the water and lay them out on paper towels. Pat the
Pour the marinade over the mushrooms and let them sit at least 1/2
hour. Set aside.
3 cups chopped fresh pineapple (about 1 small pineapple)
3 ripe, yet firm, avocados, peeled and pitted
1 1/2 teaspoons sea salt
Puree the pineapple in a blender until it becomes a smooth liquid.
Add the sea salt and avocados and continue blending until very
smooth. Set aside.
Heirloom-Cherry Tomato Salsa
6 cups heirloom cherry tomatoes, sliced into halves
1 1/2 cups finely diced celery (save the celery hearts for garnish)
1 small bunch parsley (about 2 cups), leaves only, roughly chopped
3 jalapenos, seeded and finely minced
4 to 5 scallions, the white part and 1 inch of green, sliced very thin
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
Place all the ingredients in a bowl and toss until evenly mixed.
8 martini glasses. Place
2 to 3 tablespoons pineapple-avocado
puree in the bottom of each glass.
3 to 4 tablespoons heirloom-tomato salsa, then about cup marinated mushrooms. Repeat once or twice, as needed. Garnish
with the parsley sprigs and celery heart stalks.
Note: Yuzu juice can be found in Japanese markets.