Calabacitas (Courgette) Carpaccio with Salsa Macha Vinaigrette

At first glance, courgette carpaccio might sound like a Mediterranean dish, but it’s deeply rooted in Mexican flavours and traditions, and you’ll find it on the menu of restaurants across Mexico City.

The star of the dish is Chili Maven’s salsa macha vinaigrette, a bold reinterpretation of the a classic salad dressing, infused with the smoky heat and layered complexity of Mexican dried chilies. The toasted pepitas (pumpkin seeds) and sunflower seeds echo traditional toppings found in dishes across Mexico, where seeds and nuts add texture and richness, like classic street snacks seasoned with chilies and lime.

But the base - courgette/zucchini/calabacitas - is itself one of the cornerstones of Mexican cuisine. Native to Mexico and widely used in Pre-Hispanic cooking, calabaza/squash was a staple for the ancient civilizations of Mexico. Alongside corn and beans, it formed part of the Mesoamerican “three sisters” — a foundational trio in Indigenous agriculture and cuisine.

This dish is a celebration of ancestral ingredients, with a salsa macha twist!

Ingredients

For the dressing

  • 3 parts extra virgin olive oil (EVOO)

  • 2 parts Chili Maven MILD & SMOKY salsa macha

  • 1 part balsamic vinegar

  • Juice of one lemon

  • A pinch of salt

For the carpaccio:

  • 1 medium courgette (green or yellow calabaza or zucchini), very thinly sliced on a mandolin

  • 2 tbsp extra virgin olive oil

  • 1 tbsp pumpkin seeds (pepitas)

  • 1 tbsp sunflower seeds

  • Pinch of flaky sea salt

  • 2 tbsp freshly grated Parmesan cheese

  • zest of half a lemon

method

serves 2

  1. Prepare the salsa macha vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, salsa macha, balsamic vinegar, lemon juice and salt - whisk until the mixture is well combined and emulsified. If using a jar, you can secure the lid and shake it vigorously.

  2. Toast the seeds: In a small dry skillet over medium heat, toast the pumpkin and sunflower seeds with a pinch of salt until golden and fragrant (about 3–4 minutes, you’ll hear the pumpkin seeds popping). Just before removing from heat, drizzle in 1–2 tsp of the oil from a jar of Chili Maven salsa macha and stir to coat. Set aside to cool.

  3. Prepare the courgettes: Using a mandolin, slice the courgettes into paper-thin rounds. Arrange them overlapping slightly in concentric circles on a round serving plate for an elegant carpaccio presentation.

  4. Garnish: Drizzle the Salsa Macha Vinaigrette evenly over the courgettes and more extra virgin olive oil if desired. (save any leftover vinaigrette for making other salads)

  5. Add toppings: Generously grate the Parmesan cheese over the plated courgettes. Sprinkle the toasted seeds over the top. Follow with a sprinkling of sea salt and lemon zest.