Home » Easy Recipe : Avocado And Mango Chaat Ceviche

Easy Recipe : Avocado And Mango Chaat Ceviche

by Team Expresso
Avocado_and Mango_Chaat Ceviche
INGREDIENTS QUANTITY
Fresh Mangoes 0.5 kg
Avocado 0.5 kg
Water chestnut (tinned) 150 gm
Boiled potato 150 gm
Corn on the cob 01 no.
Sorrel 25 gm
Sango radish 25 gm
Mustard cress 50 gm
Pea shoot 30 gm
Sprig celery sea salt flakes 05 gm
Mixed root chips 100 gm
Extra virgin olive oil 10 ml
 

FOR DRESSING

Yuzu juice

 

 

200ml

Onion chopped 50 gm
Ginger chopped 25 gm
Green chilly chopped 05 gm

Preserved lemon                          15 gm

Honey                                        200 gm

Black salt                                   04 gm

Tabasco                                      10 ml

METHOD: Start with the dressing first. Take the chopped onion, ginger, and green chilly in a blender and add enough water to blend it to a runny consistency and Strain and collect the water for, Finely chop the preserved lemon and keep aside in a mixing, Add honey, black salt, yuzu juice and strained water to preserve lemon and whisk to combine all the, Strain and refrigerate the dressing to keep it, Roast the corn on direct flame and take out the, Cut the potato in cubes and fry in ghee to crisp, Cut mango, water chestnut, and avocado into cubes and refrigerate to chill, Combine cubes of all the vegetables and fruits in four chilled serving plates, Top up with roasted corn kernels and pour the dressing equally in four plates., Garnished with microgreens and mixed root, Add a drizzle of extra virgin olive oil and Maldon salt flakes. Serve chilled.

Recipe shared by Himanshu Saini (Tresind, BKC)

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