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Sea Buckthorn Ceviche
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Zineb Hattab

Zineb Hattab

Sea Buckthorn Ceviche

55m

Fresh and acidic, this vegan ceviche will make you happy thanks to the sea buckthorn superfood. It will also help boost your immune system! Pair it with some potato chips for an extra crunchy!

  • Peel and chop 1 red onion into large pieces

    Step 0
  • Trim, peel and chop 3 garlic cloves into large pieces

    Step 1
  • Peel away the fibers from ½ a stalk of celery. Cut it into large pieces

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

    Step 3
  • Peel and slice 1 thumb of ginger

    Step 4
  • Slice 2 medium pieces of fresh turmeric

    Step 5
  • Remove the stem and the seeds from 1 red chili

    Step 6
  • Transfer all ingredients to a medium bowl and add ½ cup of sea buckthorn berries

    Step 7
  • Add ½ tbsp of salt

    Step 8
  • Add ½ cup of lime juice

    Step 9
  • Transfer to a blender and blend on high speed until smooth

    Step 10
  • Strain through a fine mesh sieve and transfer to a jar. The sea buckthorn leche de tigre is ready

    Step 11
  • 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

    Step 12
  • Trim and remove the core from 1 red chili. Dice it into very small pieces

    Step 13
  • Dice 5 dried apricots into small pieces

    Step 14
  • Trim and cut ½ cucumber into small pieces

    Step 15
  • Slice ½ cucumber into thin rounds

    Step 16
  • Trim, peel, and thinly slice ½ a red onion

    Step 17
  • Mix the quinoa, the apricot, and the red chili in a bowl

    Step 18
  • Add the pieces of cucumber and 2 tbsp of roasted peanuts

    Step 19
  • Add the red onion and the juice of 1 lime

    Step 20
  • Add 1 tbsp of extra virgin olive oil

    Step 21
  • Season with salt to taste and mix to combine

    Step 22
  • Plate the quinoa mixture, making a line in the middle of a bowl

    Step 23
  • Garnish with the sliced cucumber and picked mint leaves to taste

    Step 24
  • Garnish with edible flowers

    Step 25
  • Drizzle olive oil and sprinkle with salt to taste

    Step 26
  • Pour some of the sea buckthorn leche de tigre on the sides of the bowl. The sea buckthorn ceviche is ready

    Step 27
  • Enjoy!

    Step 28

Yield 4 portions

  • Quinoa

    Quinoa

    ½ cup
  • Dried Apricot

    Dried Apricot

    5
  • Red Chili

    Red Chili

    1
  • Roasted Peanut

    Roasted Peanut

    2 tbsp
  • Cucumber

    Cucumber

    1
  • Red Onion

    Red Onion

    ½
  • Mint

    Picked Mint

    to taste
  • Lime

    Lime

    1
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 tbsp
  • Edible Flower

    Edible Flower

    to garnish
  • Olive Oil

    Olive Oil

    to taste
  • Salt

    Salt

    to taste

Sea Buckthorn Leche de Tigre

  • Sea Buckthorn Berry

    Sea Buckthorn Berry

    ½ cup
  • Red Chili

    Red Chili

    1
  • Lemongrass

    Lemongrass

    2 stalks
  • Turmeric Root

    Medium Turmeric Root

    2 pieces
  • Ginger

    Ginger

    1 thumb
  • Celery

    Celery

    ½ stalk
  • Red Onion

    Red Onion

    1
  • Garlic

    Garlic

    3 cloves
  • Lime Juice

    Lime Juice

    ½ cup
  • Salt

    Salt

    ½ tbsp

Equipment

  • Blender

    Blender

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