Veggie
Veggie
Subscribe today for

FREE* Tropic Skincare Set

Worth Over £25

Click here
Navbar button Veggie Search Button

Vegetarian Recipes

Popular recipes

Vegetarian Blog

Summer Desserts

Strawberry Sensations!

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.
Print Recipe http://www.sushisamba.com
Veggie Subs 3for6

DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...

App store Amazon Google Play
Ipad

More recipes

Page 1 of 206
  • 1
  • 2
  • 3
  • >
  • Last