Spicy Green Ceviche

Ingredients for 5 servings:

• 2 organic limes, peel and juice
• 1 chili pepper(s), pitted and finely chopped
• 1 tsp salt
• 1 tsp peppercorns, pink, ground
• 1 pinch(s) cardamom, freshly ground
• 1 handful of basil leaves
• 1 handful of peppermint leaves
• 1 handful of coriander leaves
• 250 g coconut milk
• 3 tbsp olive oil
• 1 avocado(s)
• 1 fennel bulb(s)
• 1 apple, green
• 3 stalk(s) celery
• 2 spring onions
• 2 tbsp basil leaves, finely chopped
• 2 tbsp peppermint leaves, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 4 tbsp pistachios, roasted, coarsely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the show “The Perfect Dinner” on VOX from 11.12.2024

For the “Leche de Tigre” marinade, zest and juice the limes. Blend the zest and juice together with the deseeded, finely chopped green chili, salt, ground pink pepper, freshly ground cardamom, basil, mint, and coriander leaves, coconut milk, and olive oil in a blender or with an immersion blender. For the filling, cut the avocado, fennel, apple, celery, and spring onions into evenly diced pieces and mix well in a bowl. Divide the mixture evenly among small bowls and pour over the marinade. For the topping, finely chop the basil, mint, and coriander leaves and divide them evenly among the four servings along with the roasted, coarsely chopped pistachios. Serve. Tanja prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 in Cologne on Wednesday, December 11, 2024.