Butternut Squash Ceviche

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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:

  1. Mix all the raw vegetables together (butternut squash, pimentos, olives, chilli, onion and brussels sprouts)
  2. Mix the salt, lime, olive oil and paprika together and pour on top
  3. Use the plantains to scoop up the ceviche (See how to make plantain chips below)
  4. Enjoy my Little Peas

[Plantain Chips:

  1. Peel the skin of the plantain using a sharp knife
  2. Use a mandolin or knife to slice the plantain into thin slices
  3. Deep fry until crisp and golden (fry in batches)
  4. Leave on a paper towel to keep crisp and let excess oil soak up
  5. Season with salt
  6. Enjoy my Little Peas ]
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