Mushroom and heart of palm cebiche

• 1 can sliced heart of palm (palmito) with the brine juice
• 1 can sliced mushroom with their brine juice
• 6 tbsp coarsely chopped coriander
• 1 can small 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.
• 3/4 cup sliced green olives with their brine juice.
• 4 green onions finely sliced with half of the green tail
• 1 diced avocado
• 1 lime juice
• 2 tbsp worcestershire sauce( preferable crosse& blackwell or maggy brands)
• 2 tbsp seasoning sauce ( brand is maggy)
• 1 olive oil
• 1 tsp vinagre de yema or white vinagre or Apple cider vinagre
• 1 water

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

palmito, mushroom, coriander, brine juice, green onions, avocado, lime juice, worcestershire sauce, seasoning sauce, olive oil, yema, water

Taken from cookpad.com/us/recipes/342436-mushroom-and-heart-of-palm-cebiche (may not work)