Plate
- Cooked shrimp or chilled seafood
- Citrus juice
- Diced cucumber
- Avocado
- 1 cup radish microgreens
- Tortilla chips or tostadas
Recipe brief
restaurantmoderate
Radish Microgreen Ceviche-Style Plate
A citrusy seafood-style plate finished with radish microgreens for peppery crunch.
- Category
- Meat & Seafood
- Time
- 20 min prep
- Servings
- 4 small plates
- Type
- Seafood plate
Works with
Ingredients
What to gather
Microgreens are added for flavor, color, and texture. Keep refrigerated and rinse before use.
Method
How to make it
Add microgreens after hot cooking steps unless the recipe says otherwise, so texture and color stay intact.
- Step 1
Toss chilled seafood with citrus, cucumber, and avocado.
- Step 2
Spoon onto chilled plates or tostadas.
- Step 3
Finish with radish microgreens for color and peppery texture.
Plating note
Add microgreens last so the plate stays clean and lifted.
Storage and handling
Keep refrigerated. Rinse before use.
Best uses
- Seafood specials
- Small plates
- Catering bites
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