LOCAL FLAVOR • With Chef Aetano of allmine

THE OSIDER JANUARY / FEBRUARY 2023

How to Make Edible Flower Vegan Ceviche

With Chef Lucas Moreira, Executive Chef of allmine PHOTOS: ZACH CORDNER

“This dish is a metaphor for life. I take something that is not necessarily perceived as food and turn it into a beautiful dish. Just like in life where we have to make the most of what we have and lead a balanced life. Easy to prepare, but intricate enough to make us wonder and ponder.”

1. Prepare lemon water the day before and put it in the freezer.

Use a blender or ice shaver to serve • 150 ml water • Juice of two lemons 2. Prepare vegan ‘tiger milk’ • 3 tablespoons lemon juice • 1 tablespoon cane molasses 3. Portion flowers, pick herbs and petals, and add shallots and seaweed • 2 flowers of each: marigolds, blue borage, basil, pansy, begonia, mallow, primrose, sweet willian, sweet alyssum • 10 micro cilantro • 1/2 shallot, thinly sliced • 1 teaspoon chopped seaweed 4. Take half of the flowers and put them in a bowl with the shallots and tiger milk for 30 seconds. 5. Add some fresh flowers on top and salt. 6. Top off with lemon ice.