Ever since I took my ceviche lessons at Hyatt Andaz, Costa Rica, I had been waiting to make a fusion of mason jar salad and ceviche. We have warm sunny afternoons now that is the end of March. Perfect timing to start a detox regimen and shed those extra pounds gained since Thanksgiving.
Is it not easier to have salad dressing and salad in one box? Moreover, homemade sauces are healthier than store bought brands anytime. That's where mason jar recipe comes in handy.
Determined to get started with the detox, I decided to make this ceviche with my pantry staples.
For the ceviche sauce, I used a cup of mangoes, an inch ginger and little more than half cup coconut milk. Blended them together to a medium consistency.
1 cup mangoes
1 inch ginger
1/2 cup coconut milk
I love my Ceviches with uniformly chopped ingredients so that they are easier to mix with the sauce.
I used half cup each cubed butternut squash, red peppers and zucchini. all of them semi cooked to al dente. Would love to marinate these veggies next time I make this ceviche.
1/2 cup butternut squash
1/2 cup zucchini
1/4 cup cucumbers
1/2 cup red peppers
2 tbsp cranberries
1 cup organic mixed greens
2 tbsp Finely chopped and roasted
jalapeños
I spread the sauce at the bottom. Then layered it with red peppers followed by greens. Added the butternut squash on the greens so that veggie colors alternated. On the squashes were zucchinis which were layered on top with a tbsp cranberries. Topmost layer was cucumbers with jalapeños.
The mason jars were ready to be refrigerated. It was one of the easiest bentos I ever made. And the goodness doesn't end here,they are vegan, gluten free,grain free and nut free. No added salt or sugar.
Ciao till I refine my ceviche skills....
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