Today we’re excited to share with you a really special, highly nutritious, and super healthy recipe, all cooked up in an incredible location: the beautiful sea off the coast of Ibiza. In this unique journey that we’ve called “Cooking at Sea”, you will learn how to create an unconventional dish: a vegetarian ceviche with terpenes (cannabis aromas) from Cali Terpenes.
The Cali Terpenes team embarked on this delicious adventure along with Chef Xavi Petit. We’ve documented the whole process for you in the following recipe and video:
Ingredients
- Terpenes by Cali Terpenes; on this occasion we chose Sour Diesel.
- Ice cubes
- Green beans
- Cherry tomatoes
- Ripe mango
- Pomegranate
- Apple
- Lime (or, alternatively, lime juice)
- Cilantro
- Aji amarillo (yellow chili) paste
- Fish sauce and kimchee
- Avocado
- Passion fruit
- Arugula and pea shoots
- Corn
- Salt
Method
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- Add the ice to a bowl.
- Chop the green beans and add them to the bowl.
- Slice the onion and also add it to the bowl.
- Chop the tomatoes in half and add them.
- Peel and cut the mango, and add the pieces to the bowl.
- Take out the pomegranate seeds and add them as well.
- Then cut the apple and add it to the bowl.
- Squeeze the juice from half a lime over all these ingredients.
- Chop up the cilantro and sprinkle on top.
- Then, in a separate glass, put in some yellow chili paste.
- Add fish sauce and kimchee to it.
- Add the Cali Terpenes’s terpenes (about 4 to 8 drops, depending on the desired intensity).
- Add the juice of half a lime.
- Add the passion fruit and a dash of grated ginger. Then mix well.
- Add this mixture to all the ingredients in the bowl and stir well.
- Chop an avocado and add to the bowl.
- Then add the arugula and pea shoots.
- Finally add the corn and salt.
- Enjoy!
Like what you’ve read so far? Visit our website for more recipes and discover the aromatic power of terpenes in food preparation.
See you next time!
Cali Terpenes.
