Mooli and pomegranate ceviche

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

Ingredients

• tortilla chips, to serve
• 1 onion, peeled and quartered
• 0.5 habanero chilli, halved and deseeded
• 50 ml lime juice
• 10 ml olive oil
• 100 g sharon fruit, diced into 1cm cubes
• 100 ml mooli, diced into 1cm cubes, plus extra to garnish
• 100 g pomegranate seeds
• 0.5 avocado, peeled, stoned and diced into 1cm cubes
• 0.5 tbsp olive oil

Steps

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.
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.