INGREDIENTS
| Amount | kgCO2e | |
| Red onion | 80 gms | 0.0232 |
| Lime juice | 500ml | 0.3 |
| Celery | 100 gms | 0.012 |
| Garlic | 10 gms | 0.0095 |
| Ginger | 10 gms | 0.004 |
| Coriander stick | 5 gm | 0.001 |
| Red chilli | 5 gm | 0.0013 |
| Salt | 30 gms | |
| Fresh mango | 200 gms | 0.014 |
| Leche de tigre | 80 gms | |
| Red onion in julienne | 20 gms | 0.0058 |
| Red chilli in Brunnoise | 1 gm | 0.00026 |
| Cashew nuts | 15 gms | 0.03 |
| Aji amarillo paste | 20 gms | |
| Coriander stems | 1gm | 0.0002 |
| Salt to taste | ||
| Leaf gem lettuce | 1 | 0.23 |
| Dry apple | 20 gms | 0.0046 |
Method
- Leche de tigre: Smash all the ingredients together with a meat hammer or a roller. Add the lime juice. Keep separate around 15 min. Then pass by strainer and keep in the chiller.
- Ceviche: Cut the mango in cubes of 1cm x 1cm approx. Cut the onion in thin slices, the red chilli in small cubes (Brunnoise) and coriander stems very small.
- Mix the mango with onion, coriander, chilli, cashews, salt, aji Amarillo paste, and keep in the bowl for 1 minute.
- Add leche de tigre and mix well for 2 minutes.
- Serve in deep plate with lettuce on the base, mango on top, and decorate with dry apple, more cashews and coriander leaf.
This recipe is about 79% less carbon intensive than the average meal. Saving approximately 2.36 kgCO2e per serving.
That is the equivalent of charging your smartphone 288 times.
