Ceviche of asparagus and "mote" of wheat with May of carrot

14 ingredients • 6 steps • 35 MINUTOS
Cook time
25 min.
Prep time
10 min.
Skill level
Easy
Ceviche of asparagus and "mote" of wheat with May of carrot

Choose your servings

1 - 2

Ingredients

14 ingredients
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  • 2.5 units Carrot
  • 2 tbsp Olive oil
  • 1/2 tbsp Mustard
  • 1 pinch Salt
  • 1 pinch Cumin
  • 1 pinch Pepper
  • 1/2 units Lemon
  • 1 tbsp Mint
  • 10 units Fresh asparagus
  • 1/2 cups Nickname
  • 1/2 units Purple Onion
  • 1/2 units Green pepper
  • 1/2 units Red pepper
  • 1/4 cups Coriander
Steps
6 steps
  1. 1
    For May: put the carrot in the juicer, olive oil, mustard, salt, cumin, pepper, lemon juice, half of the mint leaves (optional) and a splash of water to the eye, until you have a creamHomogeneous, regulate the amount of water depending on the texture you want.
  2. 2
    For the ceviche: cook the asparagus al dente, about 3 to 5 mins.Cut them into small slices and put them in a bowl.
  3. 3
    Cook the "mote" from wheat according to the instructions of the container.
  4. 4
    Chop the onion feather and paprika in Juliana.Chop the cilantro and the rest of the fine mint.
  5. 5
    Mix everything in a bowl and dress up with the May of Carrot.
  6. 6
    Connie Achurra.Adapted.

Nutrition facts

Per serving
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Calories Carbohydrates Protein Fat
266 57.2 11.6 1.8
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