food, Recipes

Plum and Turnip Ceviche

Michael Le Grange



Ingredients

4 small turnips

juice of 3 lemons

Maldon salt

4 plums

50ml good quality olive oil

whole black pepper, cracked

30g radish leaves

Method

Using a mandolin or a sharp, thin knife, finely slice the turnips and place them in a bowl with the lemon juice and a generous sprinkle of Maldon salt. Set aside to marinate for a couple of minutes.

Using a mandolin or sharp knife, slice the plums very thinly.

Arrange the turnips and plums on the plate as desired, and pour a little of the lemon juice marinade on top.

Dress with a light sprinkling of olive oil and season with freshly cracked pepper.

Lightly garnish the plate with radish leaves before serving. SERVES 6

 

Styling Wesley Randles Production Lauren Gormley