Escabeche Recipe

 
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Escabeche
How to make Escabeche
  • Chef: Ashish Singh
  • Restaurant: Nueva, Delhi
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Escabeche Recipe: A true blue exotic dish! Escabeche is an easy and healthy veggie that is best for a bowl of spicy, tangy meal. Baby corn, carrots, re quinoa and other veggies like the exclusive green onion tossed together in a tangy blended coconut milk dressing and garnished with micro greens. A perfect, whole meal that is packed with nutrients.

Ingredients of Escabeche

  • 30 gms babycorn
  • 30 gms carrot
  • 20 gms water chestnuts
  • 15 ml coconut milk
  • 20 gms pineapple
  • 0.5 gms negi (welsh onion)
  • 0.5 gms red quinoa
  • 2 gms himalayan salt
  • 0.5 gms black pepper
  • 20 gms sweet corn
  • 30 coriander green
  • 40 gms lemon
  • 0.5 gms micro green

How to Make Escabeche

  • 1.Wash and cut baby corn, carrot, water chestnut and pineapple in cubes.
  • 2.Cut Negi (green onion) in small rings.
  • 3.Toast red quinoa with salt to get the the puff quinoa.
  • 4.Blend coconut milk,green coriander stem, lemon juice and salt.
  • 5.Toss baby corn, carrot, water chestnut, pineapple in blended coconut milk dressing.
  • 6.Put the mixture of vegetable in a chilled plate and then garnish it with Negi and micro greens.
Key Ingredients: carrot, water chestnuts, coconut milk, pineapple, negi (welsh onion), red quinoa, himalayan salt, black pepper, sweet corn, coriander green, lemon, micro green
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