Ocean
Grassland
Jungle

Two Degree Ceviche

Jellyfish mixed with a fresh, bright, crunch base of cucumbers, yellow pepper and radish mixed with a tangy lime, amino dressing​

method

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)​

Ingredients

Serves approximately 8-10 people

  • 2 packets or 240-400 grams YKOF shredded jellyfish in brine (alternative options available in many Asian grocery stores)​
  • 2 yellow peppers​
  • 1 cucumber​
  • 1 red onion​
  • Jalapeno (optional)​
  • Bunch of round red radishes (optional)​
  • Fresh cilantro/coriander (optional)​​

For the dressing:

  • 3 limes​
  • 2 tbsp coconut aminos​
  • 2 tbsp cold-pressed oil of choice​
find out the inspiration behind this recipe by clicking the link below.
explore grasslands
explore oceans
jungle

other recipes

Carbon-trapping Seaweed Salad
Grassland
Jungle
Ocean

Carbon-trapping Seaweed Salad

Seaweed salad with wakame and applewood-smoked dulse, brightly mixed with carrots, radish and and blood orange
coming soon
view recipe
Jellyfish Invasion Amuse-Bouche
Grassland
Jungle
Ocean

Jellyfish Invasion Amuse-Bouche

Shredded jellyfish coated in a choice of two dressings on a crunchy vegetable base
coming soon
view recipe
Two Degree Ceviche
Grassland
Jungle
Ocean

Two Degree Ceviche

Jellyfish mixed with a fresh, bright, crunch base of cucumbers, yellow pepper and radish mixed with a tangy lime, amino dressing​
coming soon
view recipe