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Escabeche Recipe

Escabeche
How to make Escabeche

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.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Medium

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

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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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