BBC Good Food Magazine

Trout & radish ceviche

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Use the best-quality British trout you can find for this recipe.

SERVES 2 PREP 20 mins plus marinating NO COOK EASY

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 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.

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.

GOOD TO KNOW vit c • omega-3 • gluten free

PER SERVING 221 kcals • fat 12g • saturates 2g •

carbs 2g • sugars 2g • fibre 0g • protein 1g • salt 2.8g

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