Trout & radish ceviche

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

lunchsalmon

0

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 2

Nutritional Information

Calories:221 kcal

Carbohydrate:2 g

Fat:12 g

Protein:1 g

Saturated Fat:2 g

Sodium:2.8 mg

Sugar:2 g

Ingredients

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

2 limes juiced, 1 zested

1 spring onion finely chopped

1/2 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

Instructions

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.

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