Ceviche vegetariano

About 1 hour. Serves 6 as a main dish; 8 to 10 as a first course

1 small red onion, cut into ¼-inch dice 4 ounces small cauliflower florets 1 large ear corn, preferably yellow or calico, cooked 1 to 2 roma or other meaty tomatoes, about 4 ounces total 1 cup cooked white (or green) beans that hold their shape, such as navy, white tepary, Tarbais or flageolet 1 cup fresh shiitake mushroom caps (or firm white button mushrooms), cut in ½-inch dice 1 cup hearts of palm, cut in ½-inch dice ¼ cup chopped cilantro leaves 1⁄3 to ½ cup lime juice (about 4 Bearss limes or 20 to 25 Mexican or key limes) 1 firm-ripe avocado such as Pinkerton or Fuerte, cut into ½-inch dice Kosher or sea salt Salted popcorn, for garnish Yuca or potato chips, for garnish Salted plantain chips, for garnish Toasted Ecuadorean corn, for garnish Aji amarillo salsa or other hot sauce, for garnish

1. Deflame the onion: In a medium bowl, combine the chopped onion with 2 teaspoons salt. Stir in 1 cup hot water, and set aside for 10 minutes. Drain the onions and reserve the soaking water, pressing on the onions to extract all liquid. Rinse the onions and pat dry (this step may be done several hours ahead). Place the onions in large mixing bowl.

2. Cut the florets vertically into ¼-inch-thick slices. Cook 2 minutes in boiling salted water, drain, then chill with ice cubes to stop the cooking process. Drain again and pat dry (this step may be done up to 1 day ahead). Add the cauliflower to the onions.

3. Shave the corn from the cob and add to a bowl. Seed the tomatoes and discard the pulpy bits. Cut the tomato “meat” into small dice and add to the bowl. Add the beans, mushrooms and hearts of palm. The dish can be prepared to this point several hours ahead and refrigerated.

4. A few minutes before serving, stir in the cilantro, 1/3 cup of the lime juice and reserved onion water. Taste the mixture; it should be tangy and flavorful. Add salt and remaining lime juice as needed. If it’s too acidic for your taste, stir in a few ice cubes for a moment or two to dilute, then discard the ice. Gently stir in the avocado. This makes about 2 quarts ceviche.

5. To serve, place the ceviche in a large shallow bowl, or divide among individual bowls, and pass the garnishes separately.