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Mushroom and heart of palm cebiche
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A picture of Mushroom and heart of palm cebiche.

Mushroom and heart of palm cebiche

bluepixelsz
bluepixelsz @cook_3130264

Mushroom and heart of palm cebiche

bluepixelsz
bluepixelsz @cook_3130264
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Ingredients

15 mins
5 servings
  1. 1 cansliced heart of palm (palmito) with the brine juice
  2. 1 cansliced mushroom with their brine juice
  3. 6 tbspcoarsely chopped coriander
  4. 1 cansmall size can 105gr very finely chopped jalapenos in vinagre with their brine juice. This won't make the recipe spicy at all. If you like it hot you need to add some fresh slices of green chile.
  5. 3/4 cupsliced green olives with their brine juice.
  6. 4green onions finely sliced with half of the green tail
  7. 1diced avocado
  8. 1lime juice
  9. 2 tbspworcestershire sauce( preferable crosse& blackwell or maggy brands)
  10. 2 tbspseasoning sauce ( brand is maggy)
  11. 1olive oil
  12. 1 tsp vinagre de yema or white vinagre or Apple cider vinagre
  13. 1water
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Steps

15 mins
  1. 1

    In a big bowl mix everything together* with the brine juices of all the cans its important not to discard them*. Drizzle some olive oil and a little water (1/2 cup), add salt taste for seasoning and adjust as necessary. Serve with the avocado dices on top.

    A picture of step 1 of Mushroom and heart of palm cebiche.
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bluepixelsz
bluepixelsz @cook_3130264
on December 31, 2014 03:04

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