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Trout & radish ceviche

Trout & radish ceviche served on a plate

Trout & radish ceviche

Name: Trout & radish ceviche
Prep time: 20 min
Total 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

Esther Clark

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Serves 2

Easy

Prep: 20 mins

A star rating of 4 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal221
fat12g
saturates2g
carbs2g
sugars2g
fibre0g
protein1g
salt2.8g

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.

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A star rating of 4 out of 5.1 rating

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