By chef Rachel Demuth
Ceviche is a classic way of dressing and lightly cooking in South America. Usually Ceviche acts as a marinade to lightly cook meats and fish, the acidity in the dressing begins to cook the protein. Ceviche can also be a brilliant addition to vegetable dishes and salads. It is sharp, spicy and light and works well with crisp vegetables which soften slightly with the acidity of the limes.
First, slice the radishes, fennel and beetroot as thinly as you can with a sharp knife, peeler or mandolin. Place the radishes and fennel in one bowl and the beetroot in another bowl (keep the beetroot in a separate bowl, as it will colour everything pink).
Mix together the dressing ingredients in a small bowl and whisk until the sugar has dissolved fully. Taste and adjust the amounts of lime, sugar, salt and pepper.
Dress the radishes, fennel and beetroot with the ceviche marinade and leave for up to an hour to marinate.
To serve, arrange the radishes, fennel and beetroot on the serving plate and then the avocado and spring onions on top, drizzle with the remaining dressing and sprinkle with the coriander.
This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.
Ingredients for four to six servings:
- 4 Medium Radishes
- 1 Small Bulb Fennel
- 1 Raw Beetroot, Peeled
- 1 Ripe Avocado, Sliced
- 2 Spring Onions, Sliced Finely
- 1 Whole Lime, Zest And Juice
- 1/2 Tsp. Vinegar
- 1 Tbsp. Sugar
- 1 Small Red Chilli, Finely Chopped
- Salt And Pepper
- A Handful Of Chopped Coriander