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Magic Meets Main Street Mushroom Ceviche

Here’s a phytochemically fab salad that uses the technique of “cooking” food in citrus. It’s super refreshing for the start of summer and keeps for several days in the fridge.
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Ingredients
  

  • ½ red onion chopped fine
  • 1 red pepper chopped fine
  • 1 jalapeno chopped fine
  • 3 ripe plum tomatoes chopped or half a pint of grape tomatoes, sliced
  • ¼ cup fresh ime juice
  • ¼ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 2 tablespoons Dijon mustard
  • 1 bunch of cilantro chopped fine, plus more for garnish, if desired
  • 1 bunch Italian parsley chopped fine
  • 16 ounces assorted fresh mushrooms portobello, cremini, oyster, etc. sliced
  • salt and pepper to taste
  • 4 cups leafy greens like baby spinach or arugula

Instructions
 

  • Place chopped onion, red pepper and jalapeno in a large bowl. Add chopped tomatoes, juices from limes, lemons and oranges. Stir together well, season to taste. Add cilantro, parsley and mushrooms.
  • Cover tightly and refrigerate for at least 4 hours or overnight, as time, jalapeno and citrus work their magic. Stir and taste again. Garnish with extra cilantro if desired.
  • Serve over greens.