Cooking at the sea: Cali Terpenes and Chef Xavi Petit

Today we want to show you a very healthy, nutritious and special recipe, prepared in a different and really incredible location, the sea of the coast of Ibiza. In this adventure that we have titled as “Cooking at the sea”, you can learn how to make a vegetarian version of Ceviche recipe with Cali Terpenes aromas.

Cali Terpenes team embarked on this tasty experience with Chef Xavi Petit, we had such a great time! Now we want to share this recipe and the aftermovie that we made for you.

Ingredients:

• Terpenes (cannabis aromas) from Cali Terpenes (in this case we choose Sour Diesel)
• Ice
• Green Beans
• Cherry tomatoes
• Mango
• Pomegranate
• Apple
• Lime (or lime juice)
• Coriander
• Yellow pepper
• Fish sauce and Kimchee
• Avocado
• Passion fruit
• Ginger
• Arugula and pea sprouts
• Corncobs
• Salt

Preparation:

1. 1. Add ice in a bowl
   2. Cut green beans and add in the bowl
   3. Cut onion and add them
   4. Cut tomatoes and add them
   5. Peel and cut mango and add in the bowl
   6. Empty a pomegranate and add in the bowl
   7. Cut the apple and add it
   8. Squeeze half lime on the top of all ingredients
   9. Chop coriander
   10. In a separate cup, put yellow pepper
   11. Add fish sauce and kimchee in the cup
   12. Add Cali Terpenes aromas (4/8 drops, depending on the desired intensity) in the cup
   13. Add the juice of half a lime in the cup
   14. Ad d the passion fruit in the cup
   15. Add a little of grated ginger to the cup
   16. Add all this ingredients of the cup into the bowl
   17. Cut avocado and add in the bowl
   18. Add the arugula sprouts in the bowl
   19. Add corncobs and salt in the bowl
   20. Enjoy it!

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