Try this recipe of intuitive gastronomy that the eco-chef María Teresa del Solar gives us, fresh, fast and healthy.
Maria Teresa del Solar teaches us to prepare a ceviche of lentils fast, healthy and perfect for summer. A formula more than a recipe since, according to her, the recipes are confusing creativity and the fundamental thing for this eco-chef is to cook through what dictates the intuition.
Remember that, as stated in the intuitive gastronomy, you can vary the ingredients according to your tastes or desires.
-Media cup of cooked corn.
- Half cup of chopped tomato very fine.
-Media cup of purple onion.
-Medium cup of chopped cucumber very thin.
"A quarter of chopped coriander."
-A quarter of minced mint
"A quarter of chopped fresh basil."
-One teaspoon of chopped ginger
- Half a cup of lemon juice.
- Olive oil to taste and salt.
Black pepper in grain.
-A bit of goat cheese to accompany.
-You can boil or wash the ingredients from the mother tea you have prepared.
-With a knife, make them very thin.
-Find a container or large glass to present and start serving them to your liking.
-Add in this order the lemon juice, olive oil, black pepper and salt and, if you want to give a special touch, the goat's cheese.