Asparagus & wild mushroom ceviche
1 bunch of asparagus
150 g of wild mushroom
2 green chillies
25g of pumpkin seeds
3 limes
2 tbsp. of soya sauce
1 tsp. of rapeseed oil
pinch of salt
pinch of white pepper
coriander
dill
Method
Chargrill the asparagus and wild mushrooms for 3-6 minutes in a really hot grill pan or in a bbq.
Toast the pumpkin seeds and chop the chillies, dill and the coriander.
To make the ceviche liquid, squeeze the juice of all the limes mix well with the soya sauce, oil, salt and pepper.
Slice the asparagus and mushrooms in small pieces placing in a bowl with the toasted seeds, add the ceviche juice, garnish with chillies, dill and coriander.
