1.5kg cashews, ripe
2.5 galatin leaves, uncoloured
1kg cashew nuts
1l mineral water
8 cashews, ripe
2 seedless dedo de moça peppers, deseeded
1 small red onion, thinly sliced in julienne
2 Tahitian lemons, juiced
50ml cashew milk
10g coriander, chopped
Wash the cashews well and remove the nut. Cut the cashews into pieces and put them into a centrifuge to extract the juices. Place the cashew juice into the refrigerator in a closed container and allow it to decant
for 12 hours. Once decanted, remove the foam and the solid part of the cashew which will have floated to the surface. Strain the liquid using a fine chinois. Place 15ml of the juice in a pan and bring it to a simmer over a low heat Hydrate two gelatin leaves in water and ice then dissolve them in the juice. Pour in the remainder of the juice then add the cachaça and place the mix in the freezer.
Blend the nuts with the water then centrifuge the purée to obtain a milk. Strain the milk through a fine chinois and set aside.
Peel the cashews and cut them into cubes. Mix the salt, pepper, onion, lemon juice and the cashew milk together in a bowl and add the chopped coriander. Set aside and allow to infuse until required.
Place the ceviche in a bowl with one spoon of cajuína shaves. Top wih the coriander sprouts and serve.