Vegan Aguachile

1. Roughly chop oyster mushrooms. If you're using cremini or shiitake thinly slice. Add to large bowl. 2. Remove the hearts of palm from can and cut length wise then roughly chop into bite size pieces, then add to the mushrooms. 3. Thinly slice half the white onion and add to the bowl. 4. In a blender add ripe mango, Serrano pepper, other half of the onion (roughly chopped), 2 garlic cloves, a handful of cilantro with the stems, the juice of about 6-7 limes (you want about 1/2 cup lime juice), half the cucumber (peeled and roughly chopped), a good pinch of salt and blend for about 1 minute or until smooth. Taste and add more salt to the mixture if needed. 5. Thinly slice the other half of the onion and (peeled / with seeds removed) cucumber. Add only the onion to the mushroom/hearts of palm mixture, then pour over the salsa straight from the blender. Mix to combine then either cut or break apart small pieces of nori / seaweed then add to the mixture then mix. Finely chop about half a bunch of cilantro then add to the mixture, mix again. 6. Place in the fridge for 2-5 hours to let the flavors marinate. 7. Then once ready to serve, taste, add a few more pinches of salt if needed, mix in the cucumber then top off with sliced avocado, a bit of finely chopped cilantro and squeeze over lime. You can also add chili pepper flakes. Enjoy with tostadas!