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Radish + Apple Ceviche Cocktails (Stage 4)
INGREDIENTS:
  • - 6-8 red radishes, sliced thinly, preferably with a mandolin
  • - 1 small apple, sliced thin and small (similar size as the radish slices)
  • - 1 medium cucumber, chopped
  • - 1/2 cup red onion, diced finely
  • - 3 cloves of garlic, minced
  • - 1lb sashimi grade himachi
  • - 1 avocado, diced
  • - 1 jalapeño, de-seeded and diced (optional)
  • - 1 tablespoons of olive oil
  • - 2 tablespoons of lemon juice
  • - 1 tablespoon of lime juice
  • - Salt + pepper to taste
  • - 4-5 basil leaves, roughly chopped
  • - a good sized pinch of cilantro, roughly chopped

1. Place the radishes, apples, red onion, garlic, cucumber, himachi, avocado, and jalapeño in a bowl. Squeeze a touch of lemon over everything so that the apple and avocado do not oxidize.


2. In a separate small bowl, whisk together the olive oil, lemon juice, lime juice, and salt and pepper. Taste and adjust any seasoning accordingly.


3. Pour the dressing/marinade over the chopped ingredients a little at a time, being careful not to overdress. The proportions here should give you just enough.


4. Allow to chill and marinate in the refrigerator for at least an hour. Toss in the basil and cilantro right before serving.

Prep Time 00:30; Cook Time 00:30; Total Time 01:00; Calories 106; Carbohydrates 3g; Fat 6g; Protein 10g; Serving Size 1; Sodium 10g (without added salt); Recipe Yield 10

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