Cactus Salad With Portobello Mushroom

From: Executive chef Oscar Del Rivero, Talavera Cocina Mexicana, Coral Gables, FL. Yield: 2 quarts.

1 30-oz. jar of cactus (available in Mexican specialty shops), rinsed to remove brine
2 red tomatoes, diced to ¼” x ¼” (skin only)
½ yellow onion, diced
½ Serrano pepper, finely chopped
½ bunch of cilantro, julienned
¼ cup olive oil
4 oz. lime juice, no pulp

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