Coconut Chicken With Zucchini ...
single courses from Chile
Tapas of pumpkin with ceviche of cochayuyo betarraga
Tapas of pumpkin with ceviche of cochayuyo betarraga
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
Chilean ingredients are the protagonists of this preparation. Full of flavor and color, as I always say; Among more colors but nutrients
preparation
step 1
For the ceviche. Leave soaking the cochayuyo in hot water for about 2-3 hours or until the water is cool. Cut it into small squares
step 2
Chop the onion, cucumber and Italian pumpkin, grate the beetroot and mix everything ... add olive oil, water (about 1/2 cup) lemon salt and vinegar, the condiments will taste!
step 3
In the condiments occupy merken, ginger, garlic, a little pepper and aji! The mixture is wonderful. And hopefully you let the ceviche rest for at least 4-5 hours so that it is cooked and even richer
step 4
I had it from days ago .. and take a butternut squash, cut it horizontally and grate it to the grill. Above, add the ceviche and the contrast of flavors is exquisite, ideal for appetizers.
step 5
Above add sesame seeds and some chopped almonds but that is completely to taste, just like the recipe! Hahaha It is subject to change!
step 6
Try it!