Courgette ceviche

Sanjay Dwivedi

Sanjay Dwivedi

11th July 2018

Courgette ceviche

Courgette is a delicately flavoured summer squash, popular in vegetarian recipes. Why not try this recipe for Courgette ceviche yourself? Serves 4.


  • 4 courgette
  • 2 chopped red chillies
  • 20 ml olive oil
  • 100ml water
  • 20 ml soy sauce
  • 1 clove peeled garlic
  • 2grms Malden sea salt
  • 4 Shiitake mushrooms
  • 1 Orange juice
  • 3 Lime juice
  • 10 Mint leaves


1. Infuse olive oil with garlic overnight
2. Thinly slice shiitake mushrooms, sauté in garlic infused olive oil
3. Take half of the mushrooms and add water – bring to boil and simmer for 5 minutes. Pass through a sieve, cool down
4. For ‘Leche de Tigre’ – Add above stock (3) with lime juice, soya, chopped chilies and orange juice
5. Slice courgette in half- remove the inner core. Shred the rest
6. Add salt to courgette, add ‘Leche de Tigre’, chopped mint and reserved shiitake mushrooms – mix well. Serve.
Note: Steps 1-5 can be done in advance.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you