Gastronomixs

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.

Black salsify ceviche

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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.

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