Courgette Ribbon and Striped Beetroot Ceviche
- By Jo Ingleby Jo Ingleby
The flavours of a ceviche marinade work as well with vegetables as they do for seafood.
Using a peeler, shave the courgette into ribbons and place in a large bowl.
Peel the beetroot and then shave the flesh with a peeler so that you have very thin slices.
In a small bowl whisk together the lime juice, sugar, chilli and seasoning and then pour this over the courgette and beetroot. Leave for 5 minutes (the lime juice will soften the vegetables)
Stir through the herbs, taste and add more seasoning, sugar or lime.