• 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

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.