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    You are in: Home / Recipes / Radish Ceviche Recipe
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    Radish Ceviche

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs

    0 mins

    24 hrs

    Eli Totz's Note:

    My love of Mexico haute cuisine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice radishes creatively and soak them (really, really soak'em) in lime juice for 24 hours.
    2. 2
      Mmmm... believe it.

    Ratings & Reviews:

    • on August 10, 2001

      45

      I love the color that they turn. I marinated the radishes for 36 hours and they were very good. I seved them as part of a birthday luncheon with prawns steamed over ale and a champagne cocktail OLE

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2010

      45

      This is a ceviche, so it's going to be sour. If you don't like sour, don't make ceviche. Unless your radishes are very strong, the lime will be the dominant taste. After trying these alone, I added some salt and chopped onion, and prefer the dish that way. The radishes turn the most gorgeous sunset pink. I think this is better as a garnish or relish than as a separate dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2004

      15

      This is just awful. I like my food "Rrrreal Rrrraw," but this is just terrible. Believe it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Radish Ceviche

    Serving Size: 1 (4 g)

    Servings Per Recipe: 50

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

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