RECIPES   FOOD

JACKFRUIT CEVICHE

2 serving

 5 min.

INGREIDENTS

• 6cl GILI curcuma elixir

• 250g Canned jackfruit (we recommend from www.greenweez.com but you can find any kind in your local ethnic store). NOTE: 500g brut weight.

• 100g Cherry tomato

• 1 Lime

• 1 Avocado

• 1 Red onion

• 1 small garlic clove
• 2cl Olive oil
• 1 small chili pepper
• Spices: coriander, sesam seeds, pomegranate seed, salt & pepper 

HOW TO 
1. The key to manipulating canned jackfruit is to drain as much as possible of its brine. We do that in 3 steps:

• First, drain the brine and rinse thoroughly under lukewarm water.
• Next, we break the chunks apart using our fingers (discard any seeds) until it looks like pulled meat. Cook it for 7 min. in lightly salted water. 
• Finally, drain the water and rinse one last time the jackfruit under cold water to stop the cooking. Dry it well with a kitchen cloth.

2. Grate the garlic, juice the lime, and finely chop the chili pepper and the red onion. Mix well thos ingredients in a bowl with the jackfruit, and add the GILI curcuma elixir, the olive oil, and the salt & pepper. Set aside to rest.

3. Cut the cherry tomatoes in four, and nicely dice the avocado. Add those to the rest of the ingredients.

4. Before serving, roughly chop the coriander and add it on top. Mix all ingredients well, and finish with a sprinkle of sesame seeds and pomegranate seed. Enjoy this refreshing vegan ceviche!

TIP BY CHEF ENZO:

Not a vegan? You can replace the jackfruit by skinless white firm fish fillet chopped finely (e.g. shrimps).

ALLERGY ALLERT: sesam seeds.

What you will need: