Mushroom Ceviche
At The Wesley, which opened in November in New York City’s West Village, chef Santiago Astudillo cuts royal trumpet mushrooms in half and sautés them in olive oil with shallots, garlic, and thyme. Separately he tears oyster mushrooms into medium pieces and sautés them with garlic and thyme.
He peels cherry tomatoes and cuts them in half, dices jicama, juliennes red onions that he rinses in water to reduce their pungency, and combines them with thinly sliced young coconut, red pepper brunoise, sliced scallions, and chopped cilantro.
He makes a leche de tigre, or ceviche sauce, by combining lime juice in a blender with garlic, onion, ginger, chiles, cilantro, coconut, coconut milk, water, and aji Amarillo paste, and puréeing it all.
He puts the vegetables and mushrooms in a bowl and tosses them in olive oil and sea salt. Then he adds the leche de tigre and garnishes I with fried yucca chips.
Price: $24