Mushroom ceviche
At Ocean Social by Tristen Epps, a restaurant at the Eden Roc Miami Beach Hotel, where Epps is executive chef, Epps uses local king trumpet mushrooms from Marvelous Mushroom. He said he chose the king trumpets for their texture and ability to take on flavor.
He grills the mushrooms over an open flame so they take on some smoky flavor. Then he cools them and cooks them in sous vide with a mixture of tamari and roasted garlic oil for around an hour. “This is the beauty of these mushrooms,” he said. “They still keep the texture and become savory and tender with an umami jolt.”
He slices them and plates them with celery, chile, onion, and cilantro.
He makes a leche de tigre, or ceviche sauce, by blending almonds with mineral water, garlic, salt, extra virgin olive oil, and vinegar. He adds that to the other items and serves it.
Epps said he didn’t intend to make the dish completely meat and dairy free; it just worked out that way based on using the best ingredients.
Price: $20