10 fresh lychees
2 Tbsp Pomegranate seeds
1 small onion
1 green chili
1 tbsp julienne ginger
1 tbsp lychee juice
Salt to taste
few sprigs of coriander leaves
1 tsp olive oil
Peel , pit and tear lychee flesh in big pieces and place it in bowl. Peel and slice the onion thinly and place it in the bowl along with pomegranate seed, sliced kiwi .
De seed and thinly slice green chili.
Cut and remove juice from lemon and lime and keep it aside in a small bowl.
In the bowl with lychee, onion, kiwi, pomegranate seeds, add sliced green chili, lychee juice along with juice of lime and lemon and salt.
Toss everything well to combine.
Place the bowl in fridge for 20 minutes till all the flavors merges well together.
In a deep plate place the ceviche portion and drizzle with the juices in the bowl and half teaspoon of olive oil. Top it with sprigs of coriander leaves.
Serve Lychee ceviche with side of roasted veggies or cutlets.
Recipe adapted from Love and Olive oil