As you must have all realised I have had a lot of Butternut Squash in my fridge this week but the sun is out today and I wasn’t in the mood for something roasted and warm…and so I thought “why not make a ceviche?” And so I did! Chopping the vegetables in different sizes and shapes makes the salad have more texture. Who knew Butternut Squash could be eaten raw?! It tasted delicious, bright and zingy!
Preparation time: 15 minutes (no cooking time involved…yes, that is right. It is raw)
Ingredients (serves one):
2 one inch disks Butternut Squash (dice into cubes)
4 leaves Brussels Sprouts
1 Lime juiced
Plantain chips (as many as required to scoop up all the yumminess)
3 Green Olives (chop in different shapes)
3 Black Olives (chop in different shapes)
1 tbsp finely diced Onion
1 small pimento pepper sliced
3 slithers of Red Chilli
1 tbsp Olive Oil
1 small pinch of Salt
1 teaspoon Paprika
Method:
- Mix all the raw vegetables together (butternut squash, pimentos, olives, chilli, onion and brussels sprouts)
- Mix the salt, lime, olive oil and paprika together and pour on top
- Use the plantains to scoop up the ceviche (See how to make plantain chips below)
- Enjoy my Little Peas
[Plantain Chips:
- Peel the skin of the plantain using a sharp knife
- Use a mandolin or knife to slice the plantain into thin slices
- Deep fry until crisp and golden (fry in batches)
- Leave on a paper towel to keep crisp and let excess oil soak up
- Season with salt
- Enjoy my Little Peas ]
theveganpea 