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Onion with Pickled Physalis

BY ANDREAS CAMINADA - The onion with pickled green tomatoes, distinctly spicy jalapeños and fruity physalis (commonly known as a golden berry) is a refreshing introduction to the menu. The sourness has an invigorating effect and invites curiosity to the taste buds for the dishes to come.

How to prepare

SERVE COLD

STEPS

  • Divide the pickled red onions slices over the bowl, followed by the pickled vegetables (tip: use tweezers or alternatively a spoon and fork). The pickled vegetables should not be placed in the centre of the pickled red onions slices.
  • Fill the smaller pickled red onion slices with the yoghurt cream.
  • Pour the red onion ceviche evenly on top.
  • Creatively add dots of green oil on top of the red onion ceviche and the pickled vegetables.
  • COMPONENTS:

    Pickled vegetables (pickled red onion slices, white onions, pickled cucumber, dried datterini tomatoes, jalapeno, honey physalis and pickled tomatoes), red onion ceviche, yoghurt cream, green oil.

    NECESSARY EQUIPMENT:

    Spoon, kitchen tweezers, scissors.

    PLATE SUGGESTION:

    Bowl.

    PREPARATION TIME:

    5 minutes.

    Allergens

    Sulphites, mustard, celery, milk, soybean. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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