Trout & radish ceviche
20 min
Ingredients
- 250g trout or salmon, skinless and deboned
- 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 and tortilla chips, to serve
Instructions
2 steps
- 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.
120 min - 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.
Progress
0 / 2 steps
Nutrition
Per serving (based on 2 servings)
Calories
221cal
Protein
1.0g
Carbs
2.0g
Fat
12.0g
Fiber
0.0g
Sugar
2.0g
Sodium
3mg
