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

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

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

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.