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Radish Ceviche
- Serves:
2–4
- Difficulty
Easy
By Sue Quinn
Published 2015
This is a wonderfully vibrant-tasting salad, and very pretty too. It is best to use a mandoline here – a very handy piece of kitchen equipment – but if you don’t have one just slice the vegetables as thinly (and carefully!) as you can.
Ingredients
1 tablespoon 3 tablespoons - sea salt flakes
Method
Whisk together the lime juice and olive oil. Season with salt and pepper and set aside.
Thinly slice the radishes, cucumber and onion, ideally on a mandoline: you will end up with discs of radish and cucumber and half-moons of onion.
Put the vegetables in a shallow bowl and toss with the dressing. Cover with plastic wrap and set aside for 20 minutes.
Serve sprinkled with
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