“The Asparagus and Heritage Carrot Ceviche is the perfect warm-weather dish. Spring and summer yield an abundance of fresh produce, especially vegetables, and asparagus and carrots are packed with nutrition and flavour. At SushiSamba, we complement the taste and texture of the vegetables with lime, coriander and jalapeño to achieve the right amount of citrus, perfume and spice – a combination reminiscent of a refreshing dish I enjoyed during a hot day in South America,”Cláudio explains.
100g Heritage Carrots (all different colours)
100g White and Green Asparagus
20g Red Onion
20g Yellow Bell Peppers
20g Breakfast Radish
20ml Rice Vinegar
10ml Olive Oil
3g Red Amaranth Cress
5g Edible Flowers
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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