Watercress risotto with goat's cheese
Enjoy springtime in a bowl with a vibrant watercress risotto with a goat's cheese and hazelnut topping that complements the earthy flavours of the watercress
Trout & radish ceviche
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 250g troutor salmon, skinless and deboned (it must be fresh)
- 2 limesjuiced, 1 zested
- 1 spring onionfinely chopped
- ½ large red chillifinely chopped
- 1 small bunch of corianderstalks only, finely chopped
- 5 radishesvery thinly sliced
- 1 tbsp extra virgin olive oil
- garlic chives(optional) and tortilla chips, to serve
Nutrition: Per serving
- kcal221
- fat12g
- saturates2g
- carbs2g
- sugars2g
- fibre0g
- protein1g
- salt2.8g
Method
step 1
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.
step 2
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.
