2 ounces oyster mushrooms, roughly chopped
8 ounces, drained hearts of palm, patted dry, roughly chopped
1 tablespoon minced shallot
½ cup lime juice
¼ cup orange juice
¼ teaspoon salt
1 tablespoon minced jalapeno
6 inch piece kombu
⅓ cup seeded, diced roma tomato
¼ cup chopped cilantro
Tostada shells or tortilla chips
In a medium mixing bowl, add the mushrooms, hearts of palm, shallot, lime juice, orange juice, salt, and jalapeno. Mix to combine.
In the bottom of a zip top bag, place the piece of kombu, and pour in the contents of the bowl. Mix around with your hands, then press as much air out of the bag as possible (without smooshing the hearts of palm), and place in the fridge for at least 3 hours, or even better, overnight.
Just before serving, empty the ceviche into a mixing bowl, and fold in the tomato and cilantro, and season with salt and pepper to taste. Transfer to a serving plate, and garnish with diced or sliced avocado, and a couple sprigs of cilantro. Serve with tostadas or tortilla chips.