Summer appetizers: peach and green tomato ceviche with feta cheese
Our recipe for Peach and Green Tomato Ceviche with Feta is an idea from our chefs for an original summer appetizer.
Ingredients · Servings 4 people
- 350 g ribbed green tomatoes
- 200 g peaches
- 160 g trumpet courgettes
- 80 g more
- 1 spring onion (green part)
- fresh red chili pepper
- lime
- fresh ginger
- fennel
- coriander
- extra virgin olive oil
- sale
- baby
Method · 30 minuti più 15 minuti di riposo
- Prepare the marinade with the zest and juice of half a lime (30 g), 30 g extra virgin olive oil, 1 teaspoon grated fresh ginger, a small piece of chili pepper cut into thin slices, a dozen or so coriander leaves, and fennel to taste. Season with salt.
- Clean and cut the vegetables, peaches, and tomatoes into very thin slices, and quarter them. Season everything with the marinade in a bowl and let it rest for 10-15 minutes at room temperature.
- Drain the vegetables and peaches from the marinade, serve on plates, and top with crumbled feta and a drizzle of marinade for seasoning.
Peach and green tomato ceviche with feta, the summer salad you can make now!
Preparation is quick and easy. Tomatoes, peaches, zucchini, and spring onions are marinated together with lime, oil, ginger, coriander, chili pepper, fennel, and salt for about fifteen minutes. Once drained, they are ready to serve.
The dish was perfected with Aurora Mazzucchelli's advice. It was the chef who suggested adding Greek cheese: "In this dish, I can only recommend one addition, to give it more personality. For example, a little crumbled feta."