Mushroom Ceviche

Name: Mushroom Ceviche
Ingredients: 8 oz wild mushrooms; 1 teaspoon Morton kosher salt (or to taste); 3 oz 1/3 cup fresh squeezed lime juice (roughly 4 large limes); ½ a habanero pepper (finely chopped, or your favorite fresh hot pepper, to taste); 1/2 oz ½ cup roughly chopped cilantro, culantro, or Vietnamese coriander; 2 oz red onion (any tough outer layers removed and sliced into paper thin, 1 inch slices); 2 oz hearts of palm (sliced into ½ inch coins (optional but really good)); ¼ cup strong homemade mushroom broth (chicken stock, or water in a pinch (see note)); Tortilla chips, for serving (Ideally a firm, non-brittle chip like Donkey Chips )