Bubbly Pickled Veggies & Ceviche
Vegetables
Ingredients
- 1 each carrot, thinly sliced lengthwise
- 1⁄2 cup fresh seaweed (KOMBU brand preferred)
- 1⁄4 cup blanched seabeans
- 1⁄4 cup English or Japanese cucumbers, sliced thinly
- 8 thin slices of daikon radish
- 1 each package of maitake mushrooms (3-4 oz)
- 1 each thinly sliced green or red jalapeno, seeds removed
Pickling Brine
Ingredients
- 1 cup apple cider vinegar
- 1 tsp sesame seed oil
- 1 tsp coriander seeds
- 1⁄2 cup white sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp. allspice
Directions
- Simmer the brine ingredients for 5 minutes, pour into the vegetables and marinate for 1 hour, strain and re-use brine as you wish.
For the Bubbles
Ingredients
- 1 tbsp Soy Lecithin
- 1 cup green apple juice
- 2 tbsp Yuzu Juice
- 3 tbsp white Soy Sauce
Directions
- Blend all ingredients for at least a minute. Allow 30 minutes for ingredients to chill. Place “fish bubbler” inside and scoop bubbles as you like.
Ceviche Ingredients
Ingredients
- 1 cup slivered Geoduck Clam (or seafood of choice)
- 1 tsp lime juice
- 1 tsp sea salt
- 1 tsp finely chopped mint
- 1 tsp finely chopped red onion
- 1 tsp finely chopped jalapeno pepper
Directions
- Mix all ingredients together and marinate at least 10 minutes.
