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
Prep:20 mins
Serves 2
250g trout or salmon, skinless and deboned (it must be fresh)2 limes, juiced, 1 zested1 spring onion, finely chopped½ large red chilli, finely chopped1 small bunch of coriander, stalks only, finely chopped5 radishes, very thinly sliced1 tbsp extra virgin olive oilgarlic chives (optional) and tortilla chips, to serve
STEP 1Cut 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.STEP 2Stir 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.
