Raw food recipes you have to try

Ceviche consists of thin slices of raw fish “cooked” in a tart sauce that contains either citrus juice or vinegar.

SERVES 4 Preparation: 20 min Standing: 2-3 hours

CEVICHE 1 orange 2 limes 2 lemons 1ml (¼t) salt 1 chilli, chopped 400g firm white fish,

thinly sliced SALAD 2 raw beetroot, peeled

and thinly sliced 4 radishes, thinly sliced 1 red cabbage, shredded 1 red onion, thinly sliced DRESSING 1-2 red chillies, chopped 60ml (¼c) olive oil 15ml (1T) honey handful of fresh coriander,

chopped salt

1 Squeeze out the orange, lime and lemon juice and pour into a measuring jug. 2 Stir the salt and chillies through the juice mixture. Remove 45ml (3T) and set aside for the dressing. 3 Pour a little of the remaining juice mixture into a shallow bowl. Top with a layer of fish slices and pour the rest of the mixture over. Cover with clingfilm and chill in the fridge for 2-3 hours or until the fish turns white. 4 Salad Toss all the ingredients lightly in a mixing bowl. 5 Dressing Whisk the reserved juice mixture with the chillies, oil, honey and herbs and season with salt. Pour over the salad. 6 Transfer the salad to a large plate. Remove the fish from the juice and arrange on the salad. Serve immediately.