Radish & Cucumber Ceviche (Vegan)

18 Jun 2021
Radish & Cucumber Ceviche

This recipe was developed for us by North London based Vegan Food enthusiast Tantrem De Bastet, whose recipes are available on www.vegandebastet.com and on instagram as @vegantantrem. His cooking is heavily influenced by predominantly Oriental and Asian cuisine but also North African and Middle Eastern fayre. He also dabbles in Sourdough breadmaking and baking and loves a bit of fusion.

.................................................................................

This vegan dish is technically not a ceviche, as it's not made with seafood. I also used a bit of vinegar, so it's more of a mix between a pickle and citrus juice-cured veg. Whatever you want to call it, though, the flavours work together beautifully. 

 

Ingredients

 

½ Cucumber

6 – 7 Radishes

1 Tbsp Sugar

1 tsp Salt

2 tsp Cider Vinegar

½ Lemon Juiced

Lemon Zest

 

Method
 

To a small bowl, add the sugar, salt, vinegar and lemon juice and whisk until sugar is dissolved.

Using a mandoline on thinnest setting, finely slice the cucumber and radishes and add them to the bowl.

Mix together, then cover and place in the fridge for minimum 1 hour.

Garnish with lemon zest

Season: