Salmon and Radish Ceviche
Salmon and Radish Ceviche



  • 250g skinless salmon fillet
  • 2 limes, 1 zested, 2 juiced
  • 1 chopped spring onion
  • ½ red chilli, chopped
  • 1 bunch of coriander stalks, chopped
  • 5 radishes, thinly sliced
  • 1 tbsp olive oil
  • Chopped chives and tortilla chips, to serve
  • Cut the salmon into 1cm cubes. Place in a bowl with the lime zest and juice, the spring onion, chilli, coriander stalks, and a pinch of sugar. Toss together, then cover and chill in the fridge for 2 hours.
  • Stir about 2 tsp of sea salt and the radish slices into the ceviche. Spoon the lot onto a sharing plate, drizzle with oil, and scatter with chives. Serve with tortilla chips.
20 mins
2 serving

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