Black salsify ceviche
Marinating the black salsify in various acidic liquids retains their beautiful white colour and crispy texture.
Creation by Gerard Voskuilen.
Makes 1kg.
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Ingredients
|
1 |
kg |
black salsify |
|
1 |
|
lemon, juice |
|
500 |
ml |
orange juice |
|
2 |
pieces |
star anise |
|
1 |
|
red chilli pepper, finely chopped |
|
1 |
stalk |
lemongrass, chopped and crushed |
|
10 |
g |
ginger, grated |
|
200 |
ml |
sushi vinegar |
Preparation method
- Clean the black salsify and peel using a vegetable scraper.
- Chop into 15cm pieces.
- After peeling the black salsify, place it in lemon juice with a little water to prevent discolouration.
- Mix the orange juice with the star anise, red chilli pepper, lemongrass, and grated ginger in a pan and heat for a few minutes.
- Leave the orange juice to cool down before adding the sushi vinegar.
- Slice the black salsify into thin ribbons using a food slicer on setting 1 and immediately place the ribbons in the orange juice.
- Marinate the ribbons for fifteen minutes.
Serving suggestions
- On the photo, the ceviche is finished with furikake, a Japanese flavour enhancer.
- As a vegetable side dish to serve with a main dish with game or poultry.
- Serve as a component in starters or salads.
- Serve with grilled langoustines or other shellfish and crustaceans.