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Compressed Cucumber for Ceviche

Name: Compressed Cucumber for Ceviche
Yield: About 500 g
Ingredients: 600 g Cucumber, peeled lightly, seeded if necessary, cut into batons or 1 cm cubes; 120 ml Fresh lime juice; 40 ml White grape vinegar; 15 g Palm sugar; 3 g Fine sea salt; 10 g Coriander stems; 5 g Fresh ginger; 5 g Fresh chilli, optional

Cetriolo compresso al lime

Cold-compressed cucumber with lime, white grape vinegar, palm sugar, coriander and ginger.

Translucent compressed cucumber glistening with lime, vinegar, coriander, ginger and chilli.

Cold-compressed cucumber with lime, white grape vinegar, palm sugar, coriander and ginger.

About 500 g

Cook this

Ingredients

Batch

Cucumber

Cucumber, peeled lightly, seeded if necessary, cut into batons or 1 cm cubes600 g
Fresh lime juice120 ml
White grape vinegar40 ml
Palm sugar15 g
Fine sea salt3 g
Coriander stems10 g
Fresh ginger5 g
Fresh chilli, optional5 g

Method

Dissolve the palm sugar and salt in the lime juice and vinegar. Add coriander stems, ginger and optional chilli.
Place cucumber and liquid in a vacuum bag in one even layer.
Vacuum seal once at full pressure.
Chill 15-20 minutes before opening and draining for service.
Without a chamber vacuum machine, place everything in a zip bag, remove as much air as possible and refrigerate 30-40 minutes.

Chef’s notes

Compression drives the seasoned liquid into the cucumber while retaining crunch.
Best used the day it is made.

Used in

Yellowtail CevicheCeviche di ricciola

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Last refined · September 2026