A vegetable take on ceviche. These are my current food addiction. They’re great as a side dish, an appetizer, an addition to cooked grains, in sandwiches, or just eating with your fingers while standing in front of the refrigerator, door open…
Lemon and orange juices are other possibilities. For apps, I would slice the radishes in half, but otherwise I thinly slice the radishes. Save the juice for more batches, or use in vinaigrettes or on cooked greens.
I think that zucchini and Japanese turnips would be tasty prepared this way, too.
radishes, halved, sliced or chopped
lime or other citrus juice
salt and pepper, to taste
fresh chopped herb, optional
fresh chopped chive or scallion, optional
1. Combine radishes and enough juice to barely cover. Refrigerate for 24 hours. Stir once or twice if you think of it. Remove from juice. Taste. You may like them as is. If not, then add some salt and pepper and/or fresh, chopped herb and/or chopped chive.