Sea Buckthorn Ceviche

Peel and chop 1 red onion into large pieces

Trim, peel and chop 3 garlic cloves into large pieces

Peel away the fibers from ½ a stalk of celery. Cut it into large pieces

Press down on 2 stalks of lemongrass to split them. Cut them into large pieces

Peel and slice 1 thumb of ginger

Slice 2 medium pieces of fresh turmeric

Remove the stem and the seeds from 1 red chili

Transfer all ingredients to a medium bowl and add ½ cup of sea buckthorn berries

Add ½ tbsp of salt

Add ½ cup of lime juice

Transfer to a blender and blend on high speed until smooth

Strain through a fine mesh sieve and transfer to a jar. The sea buckthorn leche de tigre is ready

Add salt to taste to a pan with water over medium-high heat. Bring to a simmer and add ½ cup of quinoa. Cook until tender, but not mushy. Drain and reserve

Trim and remove the core from 1 red chili. Dice it into very small pieces

Dice 5 dried apricots into small pieces

Trim and cut ½ cucumber into small pieces

Slice ½ cucumber into thin rounds

Trim, peel, and thinly slice ½ a red onion

Mix the quinoa, the apricot, and the red chili in a bowl

Add the pieces of cucumber and 2 tbsp of roasted peanuts

Add the red onion and the juice of 1 lime

Add 1 tbsp of extra virgin olive oil

Season with salt to taste and mix to combine

Plate the quinoa mixture, making a line in the middle of a bowl

Garnish with the sliced cucumber and picked mint leaves to taste

Garnish with edible flowers

Drizzle olive oil and sprinkle with salt to taste

Pour some of the sea buckthorn leche de tigre on the sides of the bowl. The sea buckthorn ceviche is ready

Enjoy!