Beetroot Ceviche with Zoug

Beetroot Ceviche with Zoug

Prep time 20mins
Serves 2-4

Ingredients

For the Ceviche:
3-4 raw Beetroot
1 bunch Spring Onions
1 Lime
1/2 tsp Red Wine vinegar
1/2 tsp Sea Salt Flakes
1/2 tsp Sugar

For the Zoug:
80g (ish) Fresh Coriander (leaves and small stalks)
1 clove Garlic
4 tbsp Extra Virgin Olive Oil
1 tbsp Lemon or Lime Juice
1-2 Jalapeños or Hot Green Chillis
1/2 tsp ground Cumin
1/2 tsp ground Coriander
1/2 tsp ground Green Cardamom
1/2 tsp Sea Salt Flakes

Variations

If you don't like coriander, use fresh mint instead. It won't be zoug, but it will still be delicious and compliment the beetroot!

Method

1. Zest the lime. Thinly slice the spring onion. Set aside.

2. Peel the whole beetroot. Use a mandolin to cut the beetroot into slices that are approx. 1mm thick.

3. Pop the beetroot into a bowl with juice of the lime, red wine vinegar, salt & sugar.
Mix well, then leave to marinate for 10 mins.

4. To make the zoug; pop all the ingredients apart from the coriander into a blender or food processor & blitz until smooth. Add the coriander & pulse for a few seconds at a time. You want the coriander to retain some texture & not turn into a paste.

5. Drain any excess liquid/water from the ceviche.

6. Serve the beetroot slices in layers, drizzled with the zoug, sprinkled with spring onion & lime zest.

A delicious little salad, which is full of colour and flavour.
Enjoy on its own, or accompanied with some corn tortillas or flatbread.
Or, make a meal of it by adding some cooked black beans, lentils, chickpeas or chopped avocado.


@ Greenhouse.Plant.Based.Dining