Radish Ceviche with Avocado and Toasted Sourdough
Ceviche, the process of ‘cooking’ fish in lemon juice or something acidic, sounds a little out there, but it is delicious and delicate. I wanted to do things differently, so I’m using the same pickling process but with crisp fresh radish. Its vivid colour and delicious light flavour looks and tastes great on top of some sourdough and avocado.
|1 x 200g||pack of radishes|
|4||limes, juice only, reserving 2 tbsp for the avocados|
|2 tsp||caster sugar|
|1||small red onion, thinly sliced|
|2 tbsp||olive oil|
|1||large handful of fresh dill, finely chopped|
|4||slices of sourdough or wholemeal bread, toasted|
|1||pinch of freshly ground black pepper|
Slice the radishes into thin slices as best you can, using a sharp knife. Put them into a bowl.
Put the lime juice, sugar, red onion, olive oil and dill into a smaller bowl. Stir together, then add to the radishes and mix gently. This only needs 10 minutes to infuse.
Meanwhile, toast the sourdough.
Mash the avocado with the reserved 2 tablespoons of lime juice, to prevent any browning. Spread the toast with the avocado and add a sprinkling of black pepper.
Drain the radishes through a colander to remove any excess lime juice, and place slices of radish and onion on top of the avocado.