'Shroom Ceviche

From Ingrid Hoffman: Simply Delicioso

3/4 small red or white onion, finely minced
Salt
18 brown or white button mushroom caps, cleaned and finely chopped
3/4 C fresh cilantro leaves, plus extra for garnish
1 jalapeno pepper, diced
2/3 C fresh lemon juice, plus 1 lemon cut into wedges for garnish
Freshly ground pepper

Sprinkle the minced onion with a few pinches of salt and set aside for 10 minutes.
Combine the mushrooms, onion, cilantro, jalapeno and lemon juice in a medium bowl. Add salt and pepper to taste, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight. Return to room temperature before serving.
Sprinkle the ceviche with a few cilantro leaves and serve with lemon wedges.