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Trout & radish ceviche served on a plate

Trout & radish ceviche

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

Use the best-quality British trout you can find for this trout and radish ceviche. Serve with crunchy tortilla chips on the side to scoop up the fish

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal221
fat12g
saturates2g
carbs2g
sugars2g
fibre0g
protein1g
salt2.8g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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 tip

You can try other fish in this recipe. Cooked prawns, raw sea bass and fresh tuna all work well.

Goes well with

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