Ceviche is a classic South American technique for delicately cooking food. You'll often see ceviche act as a marinade to lightly cook meats and fish - the acidity in the dressing in effect "cooks" the protein. But ceviche can also be a brilliant addition to vegetable dishes and salads. It is sharp, spicy and light and works well with crisp vegetables that soften slightly with the acidity.

Beetroot Ceviche

Dietary: Vegan | Serves 4

Ingredients

• 3 raw beetroot, peeled (yellow beetroot and candy-striped beetroot are very pretty - use them if you can find them)
• 50g hazelnuts, toasted
• Dill, chopped

Ceviche marinade

• 1 whole lime-zest and juice
• 4 tbsp cider vinegar
• 4 tbsp white sugar
• ½ tsp salt
• 1 tbsp whole coriander seed
• 1 tbsp fennel seeds
• 4 star anise

Method

1. Heat the sugar, salt and vinegar together along with the coriander, fennel and star anise. Once the sugar has dissolved take off the heat, add the lime juice and zest and leave to infuse for at least an hour.
2. Thinly slice the beetroot, ideally using a mandolin on as thin a setting as possible. The other way is to use a wide peeler and peel the whole beetroot into thin slices. Keep each colours separate so as not to discolour the paler beetroot.
3. Place the beetroot into a shallow dish or container. Sieve the marinade and pour over the beetroot slices. Cover and leave for at least two hours, or even overnight.
4. To plate: lay the beetroot slices on a large white plate, completely covering the plate in a thin slightly overlapping layer of beetroot. Scatter with toasted hazelnuts and sprinkle with dill.

This recipe is delicious served with bread and cashew cheese.