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Vegetarian Ceviche

A vegetarian ceviche with avocado, papaya, pumpkin, and kaffir lime oil.

Ingredients

Pumpkin
Avocado
papaya

20gSalt
160gGinger
8lime juice (fresh)
2units.itemsClove of garlic
1Soy sauce
1Orange juice
2Mirin
2Sesame oil
0.5units.itemsLemongrass
2units.itemsLime leaf

2units.itemsbunch of basil
5units.itemsbunch of lemon balm
5units.itemskaffir lime peel
750mlSunflower oil

9units.itemssoybeans
50gseasoned vegetables
15units.itemspuffed corn
7units.itemsghoa cress

Preparation

  1. Cut all ingredients into brunoise.

  1. Slice the ginger and clean and halve the garlic.
  2. Bring lime juice, orange juice, garlic, ginger, and salt to a boil.
  3. When boiling, remove from heat and let infuse for 60 minutes.
  4. Strain the mixture and add the remaining ingredients.
  5. Marinate the vegetables in this and finish with kaffir lime and pink pepper.
  6. Finally, finish the tiger's milk with coconut cream.

  1. Blanch the lemon balm, basil, and kaffir lime peel.
  2. Rinse cold and pat very dry between towels.
  3. Blend in a thermoblender and process to 65°C (without heating).
  4. Then chill and repeat this two more times. 

  1. Bring all components together on the plate.