Mooli Ceviche Recipe
by Adriana Cavita
8-10 tostadas
45 minutes
Ingredients

  • 1 persimmon, peeled and cut into cubes
  • 1/2 daikon radish, peeled and cut into cubes
  • 200g of pomegranate seeds
  • 1/2 avocado, stoned, peeled and cut into cubes
  • 1 tbsp of high-quality olive oil
  • sea salt

Ceviche negro base

  • 1/2 fresh habanero chilli, seeds removed
  • 1 onion
  • lime juice, from 2-3 limes
  • 2 tsp high-quality olive oil
  • 1 tsp sea salt

Guacamole

  • 5 avocados, pitted and peeled
  • 1 bunch of coriander, roughly chopped
  • 5 jalapeños, stems removed and cut into 3 pieces each
  • 120ml of lime juice
  • 120ml of olive oil
  • 120ml of water
  • flaky sea salt, about 1 tbsp

To serve

  • micro cress, such as lemon balm leaves or micro mizuna
  • daikon radish, cut into a very fine julienne
  • tostada, or tortilla chips
Method
1

Cook the habanero and onion over coals or in a hot pan over a high heat until charred all over. Alternatively, cook them under a hot grill, turning regularly, for about 20 minutes or until charred all over

  • 1/2 fresh habanero chilli, seeds removed
  • 1 onion
2

To make the sauce, blend the charred habanero chilli and onion in a food processor with the lime juice, olive oil and salt. Add a bit of water to loosen the sauce if needed. It should be a runny sauce, rather than super thick

  • lime juice, from 2-3 limes
  • 2 tsp high-quality olive oil
  • 1 tsp sea salt
3

For the guacamole, blend all the ingredients together either in a blender or with a stick blender. Taste and add more salt if needed. This will keep for three days

  • 5 avocados, pitted and peeled
  • 1 bunch of coriander, roughly chopped
  • 5 jalapeños, stems removed and cut into 3 pieces each
  • 120ml of lime juice
  • 120ml of olive oil
  • 120ml of water
  • flaky sea salt, about 1 tbsp
4

Mix the persimmon, mooli, pomegranate seeds and avocado together in a bowl and season with a pinch of sea salt. Add the olive oil and ceviche negro base and gently stir together

  • 1 persimmon, peeled and cut into cubes
  • 1 daikon radish, peeled and cut into cubes
  • 200g of pomegranate seeds
  • 1/2 avocado, stoned, peeled and cut into cubes
  • 1 tbsp of high-quality olive oil
  • sea salt
5

Divide the ceviche between tostadas or tortilla chips

  • tostada
6

Finish with the guacamole, daikon and lemon balm leaves or micro mizuna and drops of olive oil  

  • micro cress, such as lemon balm leaves or micro mizuna
  • daikon radish, cut into threads