Our Head Chef Jo shares a colourful, seasonal, plant-based twist on a classic ceviche to upper your summer starters:
Method
Step 1
In a bowl combine 1 medium/large lime juice and zest, with diced red onions, chopped nasturtium (optional) and a splash of water.
Step 2
Roughly chop some green beans, mange tout, cucumber and strawberries, stir everything together in the bowl and marinate for 1 to 2 hours (it can be made up to 24hrs before serving)
Step 3
Remove the veg from the juice, stir gently with olive oil, s&p and edible flowers like nasturtium. Bon appetit!
Full video available below:
