Vinagrete de abóbora — raw pumpkin with lime
Thin raw pumpkin ribbons with red onion mellowed in iced water, chilli and coriander, dressed with lime and red wine vinegar.
Active time20 min
CookingNo cooking
Total20 min
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Ingredients
- 5 sprigs of fresh coriander
- 1 lime
- 350 g raw neck pumpkin
- 1 red onion
- 1 fresh red chilli
- 3 tbsp olive oil
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
- 3 tbsp red wine vinegar
Preparation
Peel and thinly slice the onion. Place in a small bowl with 0.5 tbsp of the vinegar, ice cubes and enough cold water to cover. Soak for at least 10 min while preparing the pumpkin. This iced soaking water will be discarded.
1 red onion3 tbsp red wine vinegar- knife
- chopping board
- small bowl
Peel the pumpkin and remove any seeds. Shave the flesh into very thin ribbons with a peeler. Wash, deseed and chop the chilli. Wash the coriander and pick the leaves. Squeeze the lime.
5 sprigs of fresh coriander1 lime350 g raw neck pumpkin1 fresh red chilli- knife
- chopping board
- peeler
Drain the onion and discard the soaking liquid. Gently mix with the pumpkin, chilli and coriander in a bowl. Add the oil, lime juice and remaining 2 tbsp vinegar. Add salt and pepper if using. Serve as a side dish.
3 tbsp olive oil1 pinch of ground black pepper — optional1 pinch of salt — optional- colander
- mixing bowl
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration