Vegetable ceviche

<strong>Preparation: </strong>

• In a bowl add the juice of the grapefruit, the orange, the lemon, and the lime. Add ¼ of the marinade into another bowl and set aside.
• With a mandoline slicer cut the fennel bulb into thin slices, add it to the first bowl, and mix.
• Follow the same process for the zucchini, the artichoke, and add them into the bowl with the fennel bulb.
• Cut the beetroot into thin slices and add it into the bowl with the ¼ of the marinade. Ideally, the beetroot should be placed in a separate bowl so that it does not color the rest of your vegetables.
• Cover the bowls with plastic wrap and make sure it touches the surface of the vegetables so that they will stay immersed into the marinade. Refrigerate for up to 12 hours. The longer you refrigerate them, the better they will be cooked and softened.
• Transfer the vegetables to a serving platter. Cut the avocado into cubes and add it to the platter with the veggies.
• Add the rocket leaves, salt, pepper, the balsamic cream, and serve.