Radish Sprout Rainbow Veggie Ceviche

This vibrant ceviche is a refreshing and healthy way to enjoy fresh vegetables. The radishes add a peppery bite, while the bell peppers and red onion provide sweetness and crunch. The radish sprouts add a delicate flavor and a boost of nutrients. This ceviche is perfect for a light lunch or dinner, and it's also a great way to use up leftover vegetables.

Ceviche is a traditional Peruvian dish made with raw fish that is cured in citrus juice. This vegetarian version of ceviche is inspired by the flavors of traditional ceviche, but it uses radishes instead of fish. Radishes are a good source of vitamin C, potassium, and fiber, and they have a slightly peppery flavor that pairs well with the acidity of the lime juice. The bell peppers and red onion add sweetness and crunch to the ceviche, and the radish sprouts add a delicate flavor and a boost of nutrients. This ceviche is a refreshing and healthy way to enjoy fresh vegetables.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 bunch radishes, thinly sliced
• 1 cup radish sprouts
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup yellow bell pepper, thinly sliced
• 1/2 cup orange bell pepper, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Combine all of the ingredients in a bowl and stir to combine.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. Serve chilled, with additional lime wedges on the side.

Why It Works

• The combination of radishes, bell peppers, and red onion creates a vibrant and colorful dish.
• The radish sprouts add a delicate flavor and a boost of nutrients.
• The lime juice cures the radishes, giving them a slightly firm texture.
• The olive oil adds richness and body to the ceviche.
• The salt and pepper enhance the flavors of the other ingredients.