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Ingredients
Pickled vegetables
- 100 g mixed vegetables, cut into thin slices (i.e. carrots, radishes, red onion, red capsicum, celery heart, celery leaves)
- 3 tbsp raw sugar
- 1 tbsp fine salt
- 250 g white wine vinegar
- 1 dried bay leaf
- 6 coriander seeds
Prosciutto batons
- 8 slices prosciutto
Cocktail mix
- 2 fresh jalapeño chillies, stalks removed and deseeded if preferred
- 1 tsp flaked salt
- 750 g tomato juice
- 80 g lime juice (approx. 4 limes)
- 250 g mezcal
- 10 ice cubes
- 1 tsp smoked paprika
Assembly
- 1 tbsp fine salt
- ½ - 1 tsp chilli powder
- 2 limes, cut into quarters
- ice cubes, to serve
- Nutrition
- per 1 portions
- Calories
- 482.8 kJ / 114.9 kcal
- Protein
- 6.7 g
- Carbohydrates
- 11.1 g
- Fat
- 3.6 g
- Saturated Fat
- 1.1 g
- Fibre
- 2.5 g
- Sodium
- 3243.9 mg
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