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Ceviche-style summer squash

Ceviche-style summer squash

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 30 minutes

Ingredients

400 g mixed marrows

For the dressing, mix:

100 g mini Rosa tomatoes, finely chopped
6 baby salad onions, finely chopped
1 fresh red chilli, seeded and finely chopped
4 T olive oil
4 T freshly squeezed lime juice
1 T white wine vinegar
1 T coriander, finely chopped
sea salt, to taste

Method

Use a mandolin to shave the marrows paperthin. Slice the baby marrows lengthways, and the patty pans and baby gem squash across. Pile onto a platter.

Spoon over the dressing and toss lightly. Serve at room temperature or chill before serving.

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Ingredients

Method