We've been getting some fabulous multi-colour beetroot recently from the nearby Castle Farm Organics which we've been putting to use in this zesty ceviche on our South American and Creative Cookery classes.
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 of
Rainbow Beetroot Ceviche
Dietary: vegan | Serves: 4
- 1 raw red beetroot-peeled
- 1 raw pink candy striped beetroot-peeled
- 1 raw yellow beetroot-peeled
- 50g walnuts – soak overnight in cold water, then drained
- 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
- 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, although
its best left overnight.
- 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. However, to create a full rainbow affect on
the plate, you can mix small amounts of the different beetroots together to
purposefully make oranges and deep pinks.
- Sieve the marinade and use half to pour over the walnuts and half to mix
in with the beetroot slices.
- To plate: lay the beetroot slices on a large white plate, completely
covering the plate in a thin slightly overlapping layer of beetroot.
Scatter a few pickled walnuts over the beetroot.