Radish Ceviche


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

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.

PREPARATION: 10 minutes


  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • sea salt flakes
  • freshly ground black pepper
  • 100 g ( oz) radishes, the largest available
  • 70 g ( oz) cucumber, whole
  • ½ red onion, peeled
  • 2 tablespoons chopped mint, to serve
  • dill fronds, to serve


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 mint and the dill fronds.