Sopito with Red Snapper Ceviche

Name: Sopito with Red Snapper Ceviche
Ingredients: 8 ounce skinless red snapper fillet, cubed; 1/2 cup fresh lime juice; 1 small tomato, peeled, seeded, and diced; 2 tablespoons diced red onion; 2 tablespoons chopped fresh cilantro; 1 tablespoon extra-virgin olive oil; 1/2 serrano chile, seeds removed, cut into 1/8-inch dice; Salt and freshly ground black pepper; 1 pound masa harina; 2 1/2 cups water; 1 teaspoon salt; Corn oil for frying; 6 radishes, halved, plus julienned radish for garnish; 1/4 cup micro cilantro; Salt; Extra-virgin olive oil