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Avocado Ceviche by German Martitegui

Argentinian chef German Martitegui from plant-based Marti in Buenos Aires shares the recipe for one of his first creations on the menu at his newly opened restaurant, taking a classic Peruvian ceviche and turning it vegetarian. Find out how to make it, step-by-step.

10 February, 2022
Average: 4.3 (3 votes)

serves for

2

ingredients

'Leche de tigre'
Coconut milk
100ml
Alcohol vinegar
40ml
Ginger
10g
Red onion
20g
Celery
5g celery leaves
Orange Juice
200ml
Salt
To taste
Caster sugar
To taste
Ascorbic Acid
Vegetables
Avocado
2
Fennel
30g, sliced
Green Apples
30g, sliced
Red onion
30g, sliced
Cucumber
30g cucumber, sliced
Vinaigrette
10ml
Sesame Seeds
Small handful
Edible Flowers

Chef Martitegui shares his easy, surprising and tasty avocado ceviche recipe, from his new plant-based restaurant Marti.

Avocado takes a starring role as “an almost unanimous ingredient" the chef explains, thanks to its excellent fatty texture that balances well with the acidity from the leche de tigre he prepares using coconut milk, vinegar, orange juice, and other ingredients.

Learn how to take ceviche vegetarian in his recipe below.

Step 01

Add all the leche de tigre ingredients to the Thermomix (or blender), and then pass through a sieve. Refrigerate, then take it out a few minutes before serving.

 

 

Step 02

For the vegetables

Blanch the avocados, transfer them to a reverse water bath and add a pinch/drops of ascorbic acid. Pass other vegetables through a mandoline, and add ascorbic acid. Toast the sesame seeds, pass them through the blender at low speed. For the vinaigrette, mix olive oil, lemon and lime juice, and salt.

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