Slices of summer
The Tender Coconut and Fennel Ceviche at Radio Bar is prepared by simply soaking thin slivers of tender coconut in orange juice, pineapple juice and chilli. It is then dressed with fresh coriander fronds, lemon, coconut water, red chilli, edible flowers and fennel. "Coconut is available everywhere, but not used to its full potential," says lead chef Rohan D'Souza.