Radish Ceviche Recipes

TROUT & RADISH CEVICHE

Trout & radish ceviche image

Use the best-quality British trout you can find for this trout and radish ceviche. Serve with crunchy tortilla chips on the side to scoop up the fish

Provided by Esther Clark

Categories Lunch

Time 20m

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 2.8 milligram of sodium

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

RADISH CEVICHE

Radish Ceviche image

Make and share this Radish Ceviche recipe from Food.com.

Provided by Eli Totz

Categories Vegetable

Time P1D

Yield 50 serving(s)

Number Of Ingredients 2

Ingredients

radish
lime

Steps:

Slice radishes creatively and soak them (really, really soak'em) in lime juice for 24 hours.
Mmmm... believe it.

Nutrition Facts :

BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH

Bay Scallop and Grapefruit Ceviche with Avocado and Radish image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 grapefruit, zested and juiced
3 lemons, zested and juiced
1 teaspoon gray salt
1 tablespoon cracked black pepper
1 serrano chili, thinly sliced
1 teaspoon freshly chopped thyme leaves
3/4 cup extra-virgin olive oil
1 pound fresh bay scallops
4 scallions, white and light green parts only, sliced thin
1/2 cup minced red onion
1/2 cup small diced red bell peppers
1 1/2 tablespoons freshly chopped cilantro leaves
3 tablespoons freshly chopped Italian parsley leaves
6 cups baby salad greens
3 avocados, peeled and medium diced
2 English breakfast radishes, sliced thinly on mandoline

Steps:

For the marinade:
Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
For assembly:
In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.

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