Avocado and Radish Ceviche

Avocado and Radish Ceviche

At a time when I was vegan, summer rolled around and I found myself craving chips, ceviche, and a margarita. I was determined to find something that could satisfy this craving (and so came the homemade margarita obsession of 2010) and, maybe surprisingly, this avocado and radish ceviche absolutely did the trick. The secret to great texture is to blanch the radishes and to find avocados that are *just* ripe - not too soft or they will turn into mush as they are tossed about the bowl. My suggestion it to enjoy this outside with friends and margaritas (see page 169 for Classic Margarita recipe).

Serves 2-4

Ingredients

1 bunch radishes, washed, peeled, and cut into large chunks
1 15-oz can hearts of palm, cores removed and sliced into 1/4” slices
1/3 cup freshly squeezed lime juice
2 tbsp freshly squeezed grapefruit juice
1 tsp sea salt
zest of 1 lime
2 tbsp red onion, minced
1 small jalapeno, minced
1 red Fresno chile, minced

Method

Bring 1 quart water to a boil in a medium saucepan, then blanch radishes for 1-2 minutes until tender but still firm. Remove radishes with a slotted spoon, rinse under cold water, and drain on a kitchen towel.

In a large bowl, very gently toss all ingredients together until just combined. Taste for seasoning.

Serve with warm tortilla chips.