Grilled colorful ceviche on PRO yogurt in a home version, easy to prepare, and delicious. 139 kcal and 14.4 grams of protein per serving
139 cal
14.4 g
20.3 g
1.3 g
9.3 g
Easy
Prep time
10 min prep
Cook time
60 min
Servings
1 servings
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Check off ingredients while shopping or cooking.
250 gram Peeled Kolorbi
1 gram Olive oil spray
a little salt
A little black pepper
100 gram Yogurt PRO 0%
A little blush
2 gram lemon zest
5 gram Thinly sliced red chili
A little blush
A little lemon zest
Maldon salt
Check off steps while cooking so you keep the flow.
Heat the oven to 200 degrees.
Peel the kohlrabi, spray with a little olive oil, season with salt and black pepper and wrap in foil.
Roast for about an hour, until the kohlrabi is completely soft and gets a sweet taste and a delicate color.
Carefully open the foil, cool for a few minutes and cut the kohlrabi into small cubes, like ceviche.
Mix the yogurt with a little blush and lemon zest.
Spread the yogurt on a deep plate.
Place the roasted kohlrabi cubes on top.
Finish with more blush, lemon zest, thinly sliced red chili and Maldon salt.
The kohlrabi needs to be really soft before cutting, otherwise it will feel like a cooked vegetable rather than a tender bite.
Can be served lukewarm or at room temperature.
If you want a more festive plate, leave some of the yogurt visible all around to get the look of ceviche on cream.