“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.

Serves 2


100g Heritage Carrots (all different colours)

100g White and Green Asparagus

20g Red Onion

20g Yellow Bell Peppers

20g Breakfast Radish

20g Jalapeños

50g Coriander

20ml Rice Vinegar

10ml Olive Oil

3g Red Amaranth Cress

5g Edible Flowers

1g Salt


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.

About Taste of London

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Taste of London is a magnificently unique event where food and drink lovers converge to sample stunning dishes from the latest, greatest and most exciting restaurants London has to offer. 40 of London’s best restaurants will converge on Regent’s Park serving taster portions of their signature dishes.

Tickets on-sale now from £16 |www.tasteoflondon.co.uk