Ceviche

Yield: 1 serving

Ingredients:

Ceviche:
• 3 celery stalks, cleaned, peeled and cut into long diamonds
• Salt
• 2 Tablespoons lime-ginger juice
• 1 pinch salt
• 1½ ounce hon shimeji mushrooms
• 1 Serrano chili, thinly sliced into 10 pieces and crisped in ice water
• 1 ounce aged mahon cheese, thinly sliced
  
  To Assemble and Serve:
• 1 pinch cumin seeds, toasted at low temperature
• 15 recao (culantro), chiffonade
• 4 hydro-watercress leaves
• 1 Tablespoon corn chicharrones (cooked, dehydrated and fried hominy)
• Cilantro oil

Method:

For the Ceviche:
Soak celery in cold water until it curls slightly, blanch in salty water for 2-3 seconds, chill immediately and strain. In a bowl, marinate celery and mushrooms in the lime-ginger juice, about 3 minutes. Strain excess juice, crumble in mahon cheese and add Serrano chili slices.

To Assemble and Serve:
Place ceviche in a bowl, top with cumin, recao and watercress and sprinkle with chicharrones. Finish with a drizzle of cilantro oil.

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