Raw food recipes you have to try

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Ce­viche con­sists of thin slices of raw fish “cooked” in a tart sauce that con­tains ei­ther cit­rus juice or vine­gar.

SERVES 4 Prepa­ra­tion: 20 min Stand­ing: 2-3 hours

CE­VICHE 1 or­ange 2 limes 2 lemons 1ml (¼t) salt 1 chilli, chopped 400g firm white fish,

thinly sliced SALAD 2 raw beet­root, peeled

and thinly sliced 4 radishes, thinly sliced 1 red cab­bage, shred­ded 1 red onion, thinly sliced DRESS­ING 1-2 red chill­ies, chopped 60ml (¼c) olive oil 15ml (1T) honey hand­ful of fresh co­rian­der,

chopped salt

1 Squeeze out the or­ange, lime and lemon juice and pour into a mea­sur­ing jug. 2 Stir the salt and chill­ies through the juice mix­ture. Re­move 45ml (3T) and set aside for the dress­ing. 3 Pour a lit­tle of the re­main­ing juice mix­ture into a shal­low bowl. Top with a layer of fish slices and pour the rest of the mix­ture over. Cover with cling­film and chill in the fridge for 2-3 hours or un­til the fish turns white. 4 Salad Toss all the in­gre­di­ents lightly in a mix­ing bowl. 5 Dress­ing Whisk the re­served juice mix­ture with the chill­ies, oil, honey and herbs and sea­son with salt. Pour over the salad. 6 Trans­fer the salad to a large plate. Re­move the fish from the juice and ar­range on the salad. Serve im­me­di­ately.

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