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Dreamy Ceviche
Dreamy Ceviche
Dreamy Ceviche
- 1 hour
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Preparation time ![]()
- 10 portions
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Servings - medium
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Ingredients
For the Ice cream
- 350 g green tomato
- 200 g cucumber
- 150 g celery
- 4 sprigs mint
- 2 limes zest from 1
- 2 g chopped
- 150 g sugar
- 350 g Flora Professional Plant Cream 31%
- 3 kaffir lime leaves
- 3 g green pepper
For the ceviche marinade
- 60 g lemon juice
- 40 g lime juice
- 6 g red pepper chopped
- 60 g red onion chopped
- 6 g coriander chopped
- 120 g sushi vinegar
- 2 Granny Smith apple
- 3 celery stems
For the vegetable salad
- 1 kg selection of root vegetables (beet & radish)
- 200 g avocado brunoised
- olive oil
- Celtuce grated
- Fermented lime
Instructions
- For the ice cream: Juice green tomato, cucumber and celery in a juicer. Add all other ingredients and infuse, chill overnight. Sieve and freeze in ice cream machine.
- For the ceviche marinade: Mix lemon, lime, red pepper, red onion, coriander and sushi vinegar. Juice granny smiths and celery in a juicer, de-foam and add to the mixture
- For the vegetable salad: Peel vegetables and slice thinly. Marinade overnight under vacuum
- Plating: Take the vegetable slices out of the marinade and bring to the plates, keep the marinade aside. Make a vinaigrette out of the marinade by mixing in a little olive oil. Mix the avocado with the vinaigrette and drizzle over the veggie slices. Add the cress and a quenelle of ice cream on top of the salad. Sprinkle with celtuce and fermented lime
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