Heritage Carrot and Asparagus Ceviche
Serves: 2
Eco FriendlyGluten FreeQuick MakeVegan Friendly
SUSHISAMBA London's executive chef Claudio Cardoso shares this recipe which will definitely wow your dinner party guests!
Ingredients:
100g heritage carrots (all different colours)100g white and green Asparagus
20g red onion
20g yellow bell peppers
20g breakfast radish
3g red amaranth cress
5g edible flowers
1g salt
FOR THE SAUCE:
20g jalapeños
50g coriander
20ml rice vinegar
10ml olive oil
method:
- Start by preparing the sauce for this seviche. It is important to have a powerful blender so that the sauce will have a smooth texture. Blend the coriander and the jalapeños with the rice vinegar and olive oil.
- Season the sauce with salt and reserve. After this, wash the vegetables and make them into shavings with a peeler. Place the shavings on ice so that they become slightly firm.
- To assemble, remove the vegetable shavings from the ice and coat them with the dressing. Garnish with the edible flowers and serve immediately.
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