Vegan Avocado Ceviche

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 sliced small red chilli
  • 25g sweetcorn
  • 3 thinly sliced radishes
  • 1 avocado, chopped to 1cm dice
  • ¼ finely chopped red onion
  • 1 tbsp chopped coriander
  • 1 sliced spring onion
  • 20g blue tortilla chips, crumbled
  • ½ lime, juice only
  • Preheat the oven to 220C. Tip the drained corn onto a baking tray and cook for 15 mins to char, then leave to cool. Mix the vinegar, oil and chilli in a bowl with some seasoning. Add the radishes and toss to coat, then leave for 15 mins to marinate.
  • Place the remaining ingredients, except the lime juice, in a bowl and mix. Season with lime juice and salt, then serve by fanning the radish slices on a plate and pile on the avocado mixture. Top with crispy corn and crumbled tortillas, with a drizzle of the marinade and some scattered coriander.
40 mins
2 serving