Heritage carrot and asparagus Seviche

Claudio Cardoso

Claudio Cardoso

21st April 2015
Claudio Cardoso

Heritage carrot and asparagus Seviche

Executive chef Claudio Cardoso from SUSHISAMBA London creates Heritage carrot and asparagus Seviche - Serves 2


  • 100g Heritage Carrots (all different colours)
  • 100g White and Green Asparagus
  • 20g Red Onion
  • 20g Yellow Bell Peppers
  • 20g Breakfast Radish
  • 20g Jalapeños
  • 50g Coriander
  • 20ml Rice vinegar
  • 10ml Olive Oil
  • 3g Red Amaranth Cress
  • 5g Edible flowers
  • 1g Salt


Start by preparing the sauce for this seviche.

It is important to have a powerful blender so that the sauce will have a smooth texture.

Blend the coriander and the jalapeños with the rice vinegar and olive oil.

Season the sauce with salt and reserve.

After this, wash the vegetables and make them into shavings with a peeler.

Place the shavings on ice so that they become slightly firm.

To assemble:

Remove the vegetable shavings from the ice and coat them with the dressing.

Garnish with the edible flowers and serve immediately.

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