Ceviche de Champinoes *

150gm Fresh Button Mushroom (Diced)
20gm Celery (Diced)
20gm Shallot (Cube)
2nos Garlic
Salt n Pepper
1/2 tbsp Tabasco
A pinch of Oregano
50ml Lime Juice
1/2 tbsp Oil
1 tbsp Red Pepper (Julienne)
1 tbsp Green Pepper (Julienne)
1 tbsp Red Chili (Julienne)
1 tbsp Chinese Parsley (Spig)

Methods
1. Blanched mushroom for 30 second and drain. Once cool mix with celery and shallot.
2. Puree garlic, salt, pepper, hot sauce, oregano, lime juice and oil. This is for the dressing.
3.Mix vegetables and the dressing. (leaves some for garnishing) and chill for 2 hours.
4. Garnish accordingly.