Guacamole Ceviche with Bell Pepper Puree


Serve as a fresh starter or a light main course. If you can’t find sushi grade salmon (or don’t like raw fish ceviche), then please use smoked salmon.

Avocado Puree:
2 avocados, mashed (I like to use a potato masher for this in order to leave the avocado a bit chunky)
Juice of 2 limes
1/2 tomato, finely chopped
1 small red onion, finely chopped
Salt and pepper
A few drops of tabasco

Fresh salmon (Salma salmon is a great sushi grade salmon to use)
Juice of 2 limes
1 small red chili, chopped
1-2 tomatoes, seeds removed and finely chopped
1 small red onion, finely chopped
Cilantro/coriander leaves, chopped
Salt and pepper

Pepper Puree:
2 red bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave
2 yellow bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave

½ red bell pepper, very finely diced (fine brunoise)
½ yellow bell pepper, very finely diced (fine brunoise)
Coriander leaves

1. Make the marinade.
2. Slice the salmon thinly and add the marinade. Set aside for 30-60 minutes.
3. Combine all ingredients for the avocado puree. Cover with plastic and chill in the fridge.
4. Steam or grill (in the oven) the red peppers until softened. Remove the skins. Add the sweetener and mix into a puree.
5. Do the same for the yellow peppers.
6. Dice the peppers for decoration.
7. On a plate, spoon the red and the yellow purees next to each other, sprinkle the diced peppers on the opposite color.
8. Using a ring mold, first spoon the avocado puree on the bottom, then add a thick layer of salmon.

Sweet and Spicy Meatballs with Tricolore Pepper Salad and Walnut Cabbage

Sweet and Spicy Meatballs with Tricolore Pepper Salad and Walnut Cabbage 0658

These meatballs are so rich and full of flavour so they don’t need anything else than a salad or two to go with them. In this recipe I have combined the meatballs with a pepper salad, a walnut cabbage salad and a honey chili sauce.

The Sweet and Spicy Meatballs

To make the perfect meatballs, you need a binder. Here I have substituted the traditional breadcrumbs/egg mix for some Chia seeds. The Chia seeds provides the binding agent through the gel it will form with the liquid. Chia also ensures moist and delicious meatballs. Some people use mashed potatoes instead but please try the Chia, it is well worth it!

Serves 4

500 g ground beef
1 garlic clove, crushed
½ grated yellow onion
Fresh coriander, chopped
1 cm ginger, grated
2 tbsp gluten free soy sauce
2 tbsp chia seeds

50 ml gluten free soy sauce
1 teaspoon of rice vinegar
1 tbsp honey

  1. Mix all the meatball ingredients together. Let sit in the refrigerate for 30 minutes in order to let the Chia seeds swell and form the gel.
  2. Heat the oven to 225 C. Line an oven sheet with greased baking parchment.
  3. Form small balls and place on baking sheet.
  4. Bake in oven for about 20 minutes until cooked through.
  5. Combine the ingredients for the glaze.
  6. Pour the glaze in a (non-stick) frying pan and fry the meatballs a few minutes.
Tricolor Pepper Salad

1 orange pepper
1 red pepper
1 yellow pepper
Juice from ½ lemon
Salt and black pepper

  1. Half and slice the peppers very finely using the fine blade on a food processor or a mandolin.
  2. Mix in a bowl. Add the lemon juice and salt and pepper.
Walnut Cabbage

200 g red cabbage
20 ml red wine vinegar
60 ml walnut oil
40 g walnut halves

  1. Discard the outer leaves. Quarter the cabbage and cut off root.
  2. Taking a few leaves at the time, cut the cabbage into very fine strips. Place in bowl.
  3. Heat the vinegar and pour over cabbage. Add the oil. Cover bowl with cling film and shake to cover evenly. Let sit to soften a few minutes.
  4. Toast the walnuts.
  5. Mix the walnuts into the cabbage just before serving.
Honey Chili Sauce

150 ml greek yoghurt
2 tsp crushed chilli
2 tbsp lemon juice
1 tbsp honey
Salt to taste

Combine all ingredients.