Prep 0 mins
Cook 24 hrs
My love of Mexico haute cuisine
- Slice radishes creatively and soak them (really, really soak'em) in lime juice for 24 hours.
- Mmmm... believe it.
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
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.
This is just awful. I like my food "Rrrreal Rrrraw," but this is just terrible. Believe it!