Name: Trout & radish ceviche
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 250g trout or salmon, skinless and deboned (it must be fresh) -; 2 limes, juiced, 1 zested -; 1 spring onion, finely chopped -; ½ large red chilli, finely chopped -; 1 small bunch of coriander, stalks only, finely chopped -; 5 radishes, very thinly sliced -; 1 tbsp extra virgin olive oil -; garlic chives (optional) and tortilla chips, to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Trout & radish ceviche

1. 250g trout or salmon, skinless and deboned (it must be fresh) -

2. 2 limes, juiced, 1 zested -

3. 1 spring onion, finely chopped -

4. ½ large red chilli, finely chopped -

5. 1 small bunch of coriander, stalks only, finely chopped -

6. 5 radishes, very thinly sliced -

7. 1 tbsp extra virgin olive oil -

8. garlic chives (optional) and tortilla chips, to serve -

How to cook deliciously - Trout & radish ceviche

1. Stage

Cut the fish into 1cm cubes, then put in a bowl with the lime juice and zest, a pinch of sugar, the spring onion, chilli and coriander stalks. Toss together, cover and chill in the fridge for 2 hrs.

2. Stage

Stir 1-2 tsp sea salt (enough to taste) and the radishes through the ceviche. Spoon onto a plate, drizzle over the oil and scatter over the garlic chives, if using. Serve with crunchy tortilla chips on the side to scoop up the fish.