Mountain Ceviche

Preparation Time: 25 minutes

Portions : 4

INGREDIENTS

  • 150 g cassava, chopped
  • 90 g beets, chopped
  • 40 g toor dal (or other lentils if toor dal is not available)
  • 30 ml olive oil
  • 5 g coriander
  • 60 g of red onion, finely sliced
  • 15 ml lemon juice
  • Salt and pepper to taste

METHOD

FOR THE DRESSING OR VINAIGRETTE:

  1. Mix the olive oil, lemon juice, pepper and salt

TO PREPARE THE MOUNTAIN CEVICHE :

  1. Boil the cassava, beets and toor dal separately in plenty of salted water for 10 minutes or until tender. Strain and set aside.
  2. In a large bowl, mix the cassava, beets, toor dal, red onion and cilantro, then drizzle with the dressing or vinaigrette. Stir well and adjust seasoning.
  3. Refrigerate until ready to serve.