Mooli ceviche
This vegan take on a ceviche from Adriana Cavita uses a combination of persimmons, radish and avocado in the place of raw fish, and is seasoned with a spicy habanero sauce.
Ingredients
Metric
Imperial
- 1 persimmon, peeled and cut into cubes
- 1/2 daikon radish, peeled and cut into cubes
- 200g of pomegranate seeds
- 1/2 avocado, stoned, peeled and cut into cubes
- 1 tbsp of high-quality olive oil
- sea salt
Ceviche negro base
- 1/2 fresh habanero chilli, seeds removed
- 1 onion
- lime juice, from 2-3 limes
- 2 tsp high-quality olive oil
- 1 tsp sea salt
Guacamole
- 5 avocados, pitted and peeled
- 1 bunch of coriander, roughly chopped
- 5 jalapeños, stems removed and cut into 3 pieces each
- 120ml of lime juice
- 120ml of olive oil
- 120ml of water
- flaky sea salt, about 1 tbsp
To serve
- micro cress, such as lemon balm leaves or micro mizuna
- daikon radish, cut into a very fine julienne
- tostada, or tortilla chips
Method
Cook the habanero and onion over coals or in a hot pan over a high heat until charred all over. Alternatively, cook them under a hot grill, turning regularly, for about 20 minutes or until charred all over
- 1/2 fresh habanero chilli, seeds removed
- 1 onion
To make the sauce, blend the charred habanero chilli and onion in a food processor with the lime juice, olive oil and salt. Add a bit of water to loosen the sauce if needed. It should be a runny sauce, rather than super thick
- lime juice, from 2-3 limes
- 2 tsp high-quality olive oil
- 1 tsp sea salt
For the guacamole, blend all the ingredients together either in a blender or with a stick blender. Taste and add more salt if needed. This will keep for three days
- 5 avocados, pitted and peeled
- 1 bunch of coriander, roughly chopped
- 5 jalapeños, stems removed and cut into 3 pieces each
- 120ml of lime juice
- 120ml of olive oil
- 120ml of water
- flaky sea salt, about 1 tbsp
Mix the persimmon, mooli, pomegranate seeds and avocado together in a bowl and season with a pinch of sea salt. Add the olive oil and ceviche negro base and gently stir together
- 1 persimmon, peeled and cut into cubes
- 1 daikon radish, peeled and cut into cubes
- 200g of pomegranate seeds
- 1/2 avocado, stoned, peeled and cut into cubes
- 1 tbsp of high-quality olive oil
- sea salt
Divide the ceviche between tostadas or tortilla chips
- tostada
Finish with the guacamole, daikon and lemon balm leaves or micro mizuna and drops of olive oil
- micro cress, such as lemon balm leaves or micro mizuna
- daikon radish, cut into threads
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