Mooli Ceviche Recipe - Great British Chefs

Ingredients

• 1 persimmon, peeled and cut into cubes
• 1/2 daikon radish, peeled and cut into cubes
• 200g of pomegranate seeds
• 1/2 avocado, stoned, peeled and cut into cubes
• 1 tbsp of high-quality olive oil
• sea salt
• 1/2 fresh habanero chilli, seeds removed
• 1 onion
• lime juice, from 2-3 limes
• 2 tsp high-quality olive oil
• 1 tsp sea salt
• 5 avocados, pitted and peeled
• 1 bunch of coriander, roughly chopped
• 5 jalapeños, stems removed and cut into 3 pieces each
• 120ml of lime juice
• 120ml of olive oil
• 120ml of water
• flaky sea salt, about 1 tbsp
• micro cress, such as lemon balm leaves or micro mizuna
• daikon radish, cut into a very fine julienne
• tostada, or tortilla chips