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
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