Mexican chef Adriana Cavita uses mooli in this colourful starter recipe. Usually associated with Asia, mooli is less peppery than its radish cousin, and adds freshness to this ceviche.

Recreate this simple Mexican starter, then check out this easy chicken mole, barbacoa lamb carnitas and more Mexican recipes.


  • tortilla chips, to serve


  • 1 onion, peeled and quartered
  • ½ habanero chilli, halved and deseeded
  • 50ml lime juice
  • 10ml olive oil


  • 100g sharon fruit, diced into 1cm cubes
  • 100ml mooli, diced into 1cm cubes, plus extra to garnish
  • 100g pomegranate seeds
  • ½ avocado, peeled, stoned and diced into 1cm cubes
  • ½ tbsp olive oil


  • STEP 1

    Heat a frying pan or griddle pan over a medium-high heat and cook the onion and habanero chilli for 10-15 mins, turning regularly, until well-charred and softened. Tip the mixture into a blender with the lime juice, olive oil and 1 tsp of salt, and blitz until combined and smooth, adding a splash of water if the mixture is too thick – it shouldn’t be watery but should easily fall off a spoon.

  • STEP 2

    Mix together all the ceviche ingredients in a large bowl and season lightly with salt. Add a few tablespoons of the sauce and toss together to combine. Divide the ceviche between four plates and serve with more sauce on the side, some tortilla chips and extra shaved mooli scattered over the top, if you like.

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