Lime caviare

This recipe is based on the fact that, by their nature, seeds readily absorb as much moisture as they can. This gives the seeds a caviare-like appearance and a jelly-like structure with a crunchy core.

Makes 280g.

Lime caviare

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basil seeds



lukewarm water






lime juice

As needed:


lime, rasp

Preparation method

  • Mix the basil seeds with the water and set aside for half an hour. The seeds will absorb water and take on the appearance of real caviare. On their own, the seeds have a neutral flavour.
  • Season to taste with the ponzu, lime juice and lime zest.
  • Store in the refrigerator until ready to serve.

Serving suggestions

  • As part of a starter or main course with fish, crustaceans and shellfish.
  • As part of a warm dish that incorporates Asian preparation methods and flavours.
  • As part of an amuse-bouche, e.g. with components of mackerel, wilt, and celery.

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