Zucchini Ceviche with Lime and Gruyère
Difficulty level: very easy
Servings 4 people
Ingredients
- 4 zucchini medium firm
- 120 g from Gruyere AOP Reserve
- 3 lemons greens (juice + zest)
- 3 c. tbsp olive oil
- 1 little onion red
- 1 little pepper red
- A few leaves coriander or fresh mint
- Salt
- Pepper
Instructions
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Wash the zucchini then cut them into thin slices using a peeler or a mandolin to obtain a texture close to a carpaccio.
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Place them in a salad bowl. Add the lime juice, zest, olive oil, salt and pepper.
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Mix gently to coat the zucchini well. Leave to rest for 30 minutes in the refrigerator so that the zucchini “cook” slightly in the acidity of the lime.
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Finely slice the red onion and chili pepper, then add them to the marinated zucchini. Incorporate fresh herbs just before serving to preserve their freshness.
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Cut Le Gruyère AOP Réserve into thin strips or small shavings and add it at the last moment to preserve its texture and character.
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Arrange the ceviche in deep plates or bowls. Sprinkle lightly with the remaining marinade juice and serve immediately chilled.
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You can add some toasted sesame seeds or crushed nuts.
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