Dinner ideas

Kingfish ceviche tacos with pickled radish

For the everyday vege-quarian, someone who is happy to eat fish and seafood (aka pescetarian). These King-fish ceviche tacos are fresh, citric and delicious. A light meal for lunch or dinner.
Kingfish ceviche tacos with pickled radish


Pickled radish


1.To make pickled radish; stir cumin seeds in a dry frying pan over medium heat for 2 minutes or until toasted and fragrant. Place seeds in a medium bowl with vinegar, sugar and salt; stir until sugar dissolves. Add radish; stand for 10 minutes.
2.Meanwhile, combine cabbage, coriander, 1 tablespoon of the juice and 1 tablespoon of the oil in a medium bowl; season to taste.
3.Combine sour cream and sauce in a small bowl; season to taste.
4.Combine fish, green onion, remaining juice and 1 tablespoon of the oil in a large glass or ceramic bowl. Cover; refrigerate for 25 minutes or until fish is opaque and cooked (cured).
5.Meanwhile, cook tortillas on a lightly oiled heated grill plate (or grill) for 30 seconds each side or until until golden and warmed through.
6.Serve tortillas topped with cabbage salad, fish, avocado, pickled radish, sour cream mixture and oregano; drizzle with remaining oil.

Ceviche is a popular South American seafood dish that ‘cooks’ by marinating in citrus juice. Sriracha is a medium-hot chilli sauce available from Asian food stores and some major supermarkets.


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