Asparagus Ceviche

Category: Appetizers

Ingredients

  • I pound jumbo green asparagus, 1 inch diagonal slices
  • 2 lemons, juiced
  • 2 limes, juiced
  • 2 tblsp. extra virgin olive oil
  • 1 garlic clove, pressed or finely minced
  • 1 medium red bell pepper, julienned
  • 1 jalapeno, seeded and finely julienned
  • 1/4 small red onion, julienned
  • 1/4 cup cilantro, finely chopped
  • salt and pepper

Directions

1.  Place the asparagus in boling water for 3 minutes

2. Transfer the asparagus to ice water to prevent over cooking

3. Drain asparagus and pat dry with paper towels

4. Toss with remaining ingredients; salt and pepper to taste

Credits

United's Hemispheres magazine, June 2012