Mushroom Ceviche

• 1 pound small white button mushrooms
• 1/4 cup extra virgin olive oil
• 1 1/2 cups fresh lemon juice
• 2 cloves garlic, peeled and crushed
• 1 half-inch piece fresh ginger, minced
• 1 jalapeno pepper, seeded and finely chopped
• Coarse salt to taste
• 1/4 cup finely chopped scallions
• 2 tablespoons chopped fresh dill
• 1/4 cup finely minced red bell pepper

1. Place mushrooms in a bowl and toss with olive oil.
2. In another bowl, combine lemon juice, garlic, ginger, jalapeno pepper and salt to taste.
3. Add mushrooms, and marinate 30 minutes at room temperature.
4. Add the scallions and dill, and marinate for another 30 minutes.
5. Check the seasonings, sprinkle with diced red pepper and serve.

white button mushrooms, extra virgin olive oil, lemon juice, garlic, fresh ginger, pepper, salt, scallions, dill, red bell pepper

Taken from cooking.nytimes.com/recipes/7010 (may not work)