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
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.
Recipe information
Cooking:
20 min.
Servings per container:
2
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