Ceviche of Cochayuyo Seaweed and Samphire

A Vibrant Fusion of Sea and Land

This ceviche recipe offers a delightful fusion of ocean and land flavors. The umami-rich cochayuyo seaweed pairs beautifully with the slightly salty and briny samphire, creating a truly unique taste sensation.

Ingredients:

• 10g red onion, finely diced
• 20g samphire
• 30g cantaloupe melon, cubed
• 20g carrot, grated
• 30g cochayuyo seaweed, soaked
• 30g fresh shiitake mushrooms, sliced
• 20g fresh fennel, thinly sliced
• 15g fried sweetcorn
• 5g sliced jalapeños
• Marinade:
  • 60g celery
  • 50g lime juice
  • 30ml olive oil
  • 15ml soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • Pinch of red pepper flakes
  • Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a blender, combine all marinade ingredients until smooth.
2. Combine Ingredients: In a bowl, combine the red onion, samphire, melon, carrot, cochayuyo, shiitake, fennel, sweetcorn, and jalapeños.
3. Marinate: Pour the marinade over the vegetable mixture and toss to coat evenly.
4. Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with a side of your favorite crackers or toasted bread.

Tips:

• For a spicier kick, add more jalapeños or a pinch of cayenne pepper.
• To make this dish vegan, substitute honey with agave nectar.
• For a more complex flavor, add a pinch of smoked paprika to the marinade.

Enjoy this refreshing and healthy ceviche!