Two Degree Ceviche

For the Jellyfish:

1. Prepare one litre cold water in a bowl and another in a saucepan​
2. Heat the water on high​
3. As soon as bubbles appear, add the rinsed jellyfish and stir, blanching for around 20 seconds​
4. Place in cold water for two mins, then squeeze out excess water​
5. Place the jellyfish into a mixing bowl and cut into bite-sized strands

For the Base:

1. Dice the cucumber, pepper and onion into small cubes, being careful to first remove the seeds​
2. If using the jalapeno and/or fresh cilantro/coriander, finely dice and add a small amount​
3. Mix together in a small bowl and set aside​

For the Dressing:

1. Juice the limes into a small bowl or glass​
2. Mix in the coconut aminos​
3. Option to add in oil​

To Serve:

1. Mix together the jellyfish, diced vegetables and dressing​
2. Spoon into glasses​
3. Garnish with thin slices of radish or sprigs of cilantro/coriander​

Sources:

Gershwin, L. (2013). Stung!: On Jellyfish Blooms and the Future of the Ocean. Chicago: University of Chicago Press.​

Saibante, C. (2015). In Praise of the Jellyfish, from Menace to Resource. Fine Dining Lovers. Available from: https://www.finedininglovers.com/article/praise-jellyfish-menace-resource (Accessed on 31 October 2021)​

Thompson, A.  (2007). Oldest Known Jellyfish Fossils Found. Live Science. Available from: https://www.livescience.com/1971-oldest-jellyfish-fossils.html  (Accessed on 31 October 2021)​

Tucker, A.  (2010). Jellyfish: The Next King of the Sea. Smithsonian Magazine. Available from: https://www.smithsonianmag.com/science-nature/jellyfish-the-next-king-of-the-sea-679915/ (Accessed on 31 October 2021)​