Ceviche is a seafood or fish salad. The homeland of the dish is Peru, but it has become widespread in many other cuisines of Latin American countries, although sometimes they differ significantly. We suggest you replace seafood with baked beef. Be sure to add sugar to the salad as it softens the harsh taste of the vinegar.
It is necessary
- - 200 g of baked beef;
- - 50 ml of wine vinegar;
- - 50 g parmesan;
- - 1 onion, 1 carrot;
- - 3 tbsp. tablespoons of lemon juice;
- - 2 large cauliflower inflorescences;
- - 5 mushrooms;
- - a bunch of parsley, chili flakes, salt, sugar.
Instructions
Step 1
Rinse vegetables, pat dry. Peel the onions, carrots and mushrooms. Cut into thin slices, onion into half rings.
Step 2
Pour the chopped vegetables with lemon juice, wine vinegar, add sugar, salt, chili flakes (for spicy lovers). Close the dish with a lid, shake a couple of times.
Step 3
Leave the vegetables - let them marinate. The mushrooms should darken and soften.
Step 4
Bake the meat in the oven in foil in advance. Cut the meat into thin slices and place on the bottom of the dish. Add fresh herbs to the vegetables, season with vegetable oil, mix, put on top of the beef.
Step 5
Top with parmesan slices. Vegetable ceviche with meat and parmesan is ready!
