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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