Auckland Museum blog

Samoan Ceviche recipe

Hi Michael here from Meredith’s restaurant. I’ll be preparing this ceviche dish at the Museum at 11am for this Saturday’s for World on Your Plate: Samoan. I have included the recipe below for you to try.

Cerviche (vegetarian), with citrus and coriander

Ceviche (vegetarian), with citrus and coriander (serves 4)

Ingredients:

1 green coconut

2 pink grapefruit

2 limes

3 shallots finely sliced

2 radishes sliced

Baby coriander

Chopped chives

Salt

Celery stalks, finely sliced

Cucumber, finely sliced

Method:

Crack the coconut open, reserved some juice for the dressing, use a spoon and scoop out the flesh.

Place flesh with the citrus in a bowl, add shallots, cucumber, celery and dressing, let stand for 5 min to marinade, add herbs adjust seasoning and serve garnish and coriander

Dressing 200ml coconut juice 100ml grapefruit juice Lime juice Coconut vinegar 200ml coconut oil or olive oil Sugar Salt to taste

Method for dressing

Mix juices with the vinegar, whisk in oil then season with sugar and salt.

Be Sociable, Share!

•