Fruit and Vegetable Ceviche

Fruit and Vegetable Ceviche

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Peruvian

A delightful mixture of fresh fruits and vegetables

Ingredients

  • Medium pineapple, peeled and halved vertically 1
  • Palm fruits (tadgola), peeled 2 to 3
  • Lychees, peeled and chopped 2 to 3
  • Medium onion 1
  • Medium Totapuri mango, peeled 1
  • Cherries, pitted 6 to 8
  • Cherry tomatoes 3 to 4
  • Micro greens for garnishing
  • Marinade
  • Lemons, juice extracted 3
  • Fresh coriander 4 to 5 sprigs
  • Ginger ½ inch
  • Green chilli 1
  • Olive oil 1 tbsp
  • Soy sauce 1 tbsp

Methods

  • To make the marinade, blend together lemon juice, coriander sprigs, ginger, green chilli, olive oil and soy sauce in a blender to a smooth paste.
  • Cut pineapple and palm fruit into thin slices and put in a bowl. Add lychees.
  • Cut onion into thin rings. Use a vegetable peeler to peel shavings of mango and add both to the bowl. Add cherries and halved cherry tomatoes.
  • Pour the marinade and mix well.
  • Transfer into a serving platter, garnish with micro greens and serve chilled.
Picarones

Prep: 2 hours 30 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Peruvian

Key Ingredients:

  • Refined flour
  • Yam
  • Pumpkin
  • Orange juice
  • Brown sugar
  • Jaggery

Doughnut like preparation that is a favourite of the Peruvians

Ingredients

  • Refined flour (maida) 1½ cups
  • Yam, cut into big pieces and cooked 250 gms
  • Pumpkin, cut into big pieces and cooked 250 gms
  • Dry yeast, mixed with 1 tbsp sugar, 2 tbsps water and proved for 10 mins ½ tbsp
  • Eggs 1
  • Orange zest, grated 1 tsp
  • Lemon juice 1 tbsp
  • Salt ¼ tsp
  • Oil to deep fry
  • Cinnamon (dalchini) powder ¼ tsp
  • Icing sugar (optional) as required
  • Syrup
  • Orange, juice extracted 1
  • Brown sugar 1½ cups
  • Jaggery, grated ¼ cup
  • Cinnamon (dalchini), ground 2 one-inch sticks
  • Clove (laung) powder 1 tsp
  • Aniseeds (saung) 1 tsp

Methods

  • Puree yam and pumpkin in a mixer and transfer into a bowl.
  • Add refined flour, yeast mixture, egg, orange zest and 1 tsp lemon juice and mix till it becomes a slightly sticky dough. Rest the dough for 2 hours till it becomes smooth and firm.
  • To make the syrup, take orange juice, remaining lemon juice, brown sugar, jaggery, cinnamon powder, clove powder, aniseed and ½ cup water in a non-stick pan and boil till it thickens.
  • Mix ¼ tsp of salt in ½ cup of water and soak your hands in it for this will help to mould the batter.
  • To make each picarone place 2 tbsps of dough on a floured surface, roll into a cylinder and then shape it into a ring (like a doughnut).
  • Heat sufficient oil in a deep pan, add these picarones and deep-fry on high heat till they turn golden brown. Drain on absorbent paper.
  • Arrange them on a serving platter, pour the syrup over them to coat them.
  • Sprinkle cinnamon powder and icing sugar and serve.