1/2 ea. Spanish Onion, shaved thin or julienne thin
6 oz. Lime Juice, freshly squeezed
1 oz. Distilled White Vinegar
1 tsp. Kosher Salt
4 oz. Olive Oil
4 oz. Mango, small dice
1/2 tsp. Tajin
3 ea. Watermelon Radish, thinly sliced
1/4 ea. Avocado, sliced
First, remove the stems from the shiitake mushrooms and then julienne them into thin strips.
Next, toss them with olive oil, salt and pepper and roast at 400°F (204°C) until golden and just getting crispy. Let those cool to room temp.
In the blender or with an immersion blender, puree the serrano pepper, lime juice, a tbsp of olive oil, 2 cloves of garlic, 1 tsp of salt, 1/4 of the white or Spanish onion, and the white vinegar to blender and buzz on high until everything comes together as one consistent aguachile sauce.
Toss the aguachile sauce with the shiitake mushrooms and add the diced mango and the rest of the white/Spanish onions.
Finally, plate the roasted mushroom aguachile in a bowl of your choice, making sure to flood the bottom of the bowl with the excess sauce.
Garnish with the shaved radish, a couple of pieces of fresh shaved Spanish/white onion, the tajin, garlic chips, avocado slices, and a chiffonade of cilantro.