Pineapple Ceviche
Ingredients
- 300 g pineapple, skin removed (you can slice it however you like)
- 1/2 cucumber, halved, de-seeded and finely sliced
- 10 radishes, finely sliced
- 1 medium red onion, thinly sliced
- 60 g coconut flakes
- Handful of your favourite herb (I am particularly fond of coriander, but for freshness, you can also use mint)
- 70 ml orange juice
- 20 ml lime juice
- 2 tsp habanero sauce (this would be ideal as it matches this pineapple ceviche fruitiness so perfectly, but failure to find habaneros, you can substitute it with spicy red chilli too)
- Salt and pepper, to taste
for the dressing:
Instructions
- 1 Quarter your pineapple flesh, cut out the middle core part and then thinly slice the quarters.
- 2
I love using fresh thinly cut red onions, but if you’re not keen you can pickle the slices slightly, you have got enough time whilst you’re preparing the rest of your ceviche.- 3
Toast coconut flakes on a medium heat until just lightly brown.- 4
Mix in your dressing ingredients together in a separate bowl.- 5
Arrange your plate: place your pineapple slices, sliced radishes, and cucumber, drizzle with dressing, top with your green herbs, and sprinkle toasted coconut on top. It’s divine!NoteI’ve done variations of this dish at home during hot summer evenings with different types of fruit and vegetables, including mango, carrot or zucchini ribbons, and it was all delicious. Get your imaginative juices flowing.
pineapple, ceviche, tropical - 2