Radish Ceviche

Submitted by Eli Totz

"My love of Mexico haute cuisine"

 

• Ready In: 24hrs
• Ingredients: 2
• Serves: 50

ingredients

• radish
• lime

directions

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

Reviews

[Bergy]

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

 

[Chocolatl]

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.

 

[eli_xoxoxo]

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

 

[Ducky]

Sorry, these didn't work for us. These neither tasted good nor smelled good. DH loves radishes and Mexican and could barely eat 1 bite. I couldn't even eat 1 bite. The red skin looked acid eaten so they weren't overly appealing to the eye. No way for me to help this recipe.

 

[Tebo3759]

I love the tartness of lime and the mild heat of radish. However, when I put the two of them together I found the lime was just sour and the radish had very little taste!! Might just be my odd taster!!!