I am just home from a wonderful week in Portugal at my beloved Raw Juice Camp near the sea. Talk about a terrific week: amazing guests, gorgeous weather, stunning villa, fab yoga and training and of course it goes without saying the food was pretty good too. Hehe.
One of our super sonic lunches was this delightful salad. I have called it a ceviche as it is very reminiscent of a ceviche in taste as the sea greens bring out a deep sea flavour, and the salted capers are a delight.
Here’s the recipe in ishy measures – so you can play with this yourself and make it your own.
For the tomato Salsa
I chopped salad tomatoes and onions and left them in the fridge overnight in a bowl with a plate on top to press the salsa. This released excess juice that I poured off into a jug so I had a firm salsa to play with.
I soaked dry wakame sea greens in cool water for 10 minutes to bring them back to life and they are ready to serve.
Use some of the tomato juice and mix with lemon juice and finely chopped garlic with apple cider vinegar. Use measures to suit your taste buds. I would say the ratio was 2/3 lemon juice with a dash or apple cider vinegar and the rest tomato juice.
Assemble in a fan of lettuce with alfalfa sprouts, finely shredded greens, wakame sea greens and pour over the ceviche sauce. I topped the salad with salted capers (not pickled vinegar ones. You can find them in most healthy stores and the taste is sensational!)
This dish is nutritionally loaded superfuel that tastes absolutely great!
Keeping it juicy & raw