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Mooli and pomegranate ceviche

A pastel pink plate topped with pomegranate seeds and mooli on a marble stone table top

Mooli and pomegranate ceviche

Name: Mooli and pomegranate ceviche
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4 as a starter
Ingredients: tortilla chips to serve; 1 onion peeled and quartered; ½ habanero chilli halved and deseeded; 50ml lime juice; 10ml olive oil; 100g sharon fruit diced into 1cm cubes; 100ml mooli diced into 1cm cubes, plus extra to garnish; 100g pomegranate seeds; ½ avocado peeled, stoned and diced into 1cm cubes; ½ tbsp olive oil

Adriana Cavita

Published: August 9, 2022 at 12:04 PM

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Serves 4 as a starter

Easy

Prep: 25 mins

Cook: 15 mins

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Mooli, a mellow-flavoured type of radish, is paired with sweet and juicy pomegranate seeds in this happily simple starter from Mexican restaurant Cavita

Dairy free

Gluten free

Vegan

Vegetarian

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Mexican chef Adriana Cavita uses mooli in this colourful starter recipe. Usually associated with Asia, mooli is less peppery than its radish cousin, and adds freshness to this ceviche.

Recreate this simple Mexican starter, then check out this easy chicken mole, barbacoa lamb carnitas and more Mexican recipes.

Ingredients

Nutrition

tortilla chips

to serve

SAUCE

1 onion

peeled and quartered
½ habanero chilli

halved and deseeded
50ml lime juice
10ml olive oil

CEVICHE

100g sharon fruit

diced into 1cm cubes
100ml mooli

diced into 1cm cubes, plus extra to garnish
100g pomegranate seeds
½ avocado

peeled, stoned and diced into 1cm cubes
½ tbsp olive oil

Nutrition: Per serving

kcal114
fat6.6g
saturates1.2g
carbs10.7g
sugars9.9g
fibre2.8g
protein1.4g
salt0.6g

Method

step 1

Heat a frying pan or griddle pan over a medium-high heat and cook the onion and habanero chilli for 10-15 mins, turning regularly, until well-charred and softened. Tip the mixture into a blender with the lime juice, olive oil and 1 tsp of salt, and blitz until combined and smooth, adding a splash of water if the mixture is too thick – it shouldn’t be watery but should easily fall off a spoon.
step 2

Mix together all the ceviche ingredients in a large bowl and season lightly with salt. Add a few tablespoons of the sauce and toss together to combine. Divide the ceviche between four plates and serve with more sauce on the side, some tortilla chips and extra shaved mooli scattered over the top, if you like.

Discover more easy pomegranate recipes

Easy aubergine salad with pomegranate molasses

Authors

Adriana Cavita chef in dark chef outfit in front of a fireplace decorated with colourful candlesticks and plants

Adriana Cavita

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