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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
instructions
- Cut the slices of Iberian cured ham lengthways. Set aside.
- Peel and cut the mango into medium-sized cubes (mirepoix). Set aside.
- Peel and slice the carrots. Set aside in a bowl with cold water and ice. Set aside.
- Wash and slice the radishes. Set aside.
- Wash and cut the cherry tomatoes into quarters. Set aside.
- Peel and slice the avocados. Place in the fridge with a squeeze of lemon juice to prevent oxidation.
- Grate the peel and squeeze the juice from the citrus fruits. Set aside separately.
- Boil the edamame in salted water for 5 minutes. Drain, peel and set aside.
- Boil the rice in salted water for 10 minutes.
- Drain, cool and set aside in a bowl, mix the rice vinegar with the soy sauce, citrus juices and zest (to taste).
- Mix until a homogeneous vinaigrette is obtained. Set aside.
- To serve, place the basmati rice in the base of the bowl and garnish with tomato, carrot, edamame, radishes, mango and avocado.
- Place the strips of Iberian ham in the centre and sprinkle black sesame seeds on top.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
200g Slices of Iberian cebo ham (50%)
300g Basmati rice
160g Cherry tomatoes
70g Radishes
1 Mango
2 avocado
2 carrots
200g Edamame
50ml Rice vinegar
100ml Soy sauce
1 lemon
1 orange
1 lime
Black sesame
Salt
Black pepper
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