Celery + Mexico; Celery Aguachile

Ingredients:

• 1 large bunch celery, yielding 2 cups of juice, leaves reserved
• 1 poblano pepper
• 3 serrano or jalapeno chilies, sliced
• ½ bunch cilantro, plus more for garnish
• ½ cup (120 ml) fresh squeezed lime juice
• 2 king oyster mushrooms, sliced thin
• 1 cup (240 ml) oyster mushrooms, thinly sliced
• ½ cup (120 ml) maitake mushrooms, cut into small pieces (optional)
• ½ red onion, julienne
• Salt and pepper

Method:

Divide the celery into sweet (white) hearts, tougher outer stalks, and leaves.

Slice the hearts and reserve. Juice the outer stalks and any trim and reserve the juice. Reserve the leaves. Juice the poblano, 2 jalapenos and cilantro. Add to the celery juice.

In a bowl, combine the celery juice mixture, sliced celery hearts, lime juice, mushrooms, and the onion slices. Season with salt. Cover and put in the refrigerator for 3 hours.

Remove from the refrigerator and strain the juice from the mushrooms and onions and set aside.

Artfully place the mushrooms, onions and celery hearts on the plate. Pour a small pool of the marinating liquid onto the plate and garnish with cilantro, jalapeno slices and celery leaves.