Sprout ceviche

Sprout ceviche

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

Even though we don’t eat fish at home, we love marinating all kinds of vegetables in fresh ceviche flavours. It can be anything from a more complex ceviche salad to a simple side dish, like this one. Sprouts work particularly well with so much dressing, as they soak up the flavours. If making this for a buffet, it would look pretty to serve a spoonful of sprouts in endive leaves. Or just scoop a spoonful onto your plate as a side dish.

Ingredients

Quantity Ingredient
3 limes, zested and juiced
1 shallot, finely chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh red chilli, seeded and finely chopped
1 large handful coriander leaves
200g sprouted mung beans, or use store-bought

Method

  1. Put the lime zest and juice, onion, olive oil, salt and chilli in a mixing bowl and stir to combine. Add the sprouts and coriander and give it another stir. Leave for 15 minutes before serving to intensify the flavours.

Tip

  • Try using fresh green peas, shredded cucumber, fresh corn or alfalfa sprouts instead of mung bean sprouts.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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