Ceviche Verde

When tomatillos are fresh, they are delicious. Try to find them at the farmers market in the summer. Smoky and savory, they taste a little bit like bacon. The milder acidity of this ceviche is very nice.

  • 5 cups cremini mushrooms, stems removed and thinly sliced
  • 1 avocado, peeled, pitted, and diced (2, if you prefer more avocado)
  • 1⁄2 fennel bulb, thinly shaved
  • 6–7 tomatillos, husks removed and chopped
  • Juice of 1 lemon
  • 1 cup cilantro, chopped
  • 1⁄4 cup olive oil
  • 2 tablespoons finely minced jalapeño pepper, seeds and stems removed
  • Salt and pepper, to taste
  • Toss all ingredients until well combined. Allow to marinate at least 20 minutes

    before serving.

  • Serves 2–4 as a meal, 6–8 as an appetizer

This is a web preview of the "Everyday Raw Detox" app. Many features only work on your mobile device. If you like what you see, we hope you will consider buying. Get the App