Can you believe that no one in the house likes radishes? Well, no one besides me. I mean… look at them. How can you not love them?!
I’ll admit that they can be a bit intense if you aren’t accustomed to the bright heat. That’s probably why my mother would serve them as salpicon, which I think means “the thing that is sprinkled.” The little bit of lime tempered the “bite” of the radish both in texture and heat and we indulged in it even as little ones. She would serve salpicon alongside Yucatecan classics like chocolomo and puchero – broth-based soups that I try to emulate in my vegetarian kitchen to this day.
2-3 radishes, finely diced
salt to taste
Add the juice of a lime to 2-3 finely diced radishes immediately before serving. You can add it for a bright crunch to tacos or guacamole and it makes a particularly good addition to tortilla soup and posole.
Note: 1-2 teaspoons of chopped cilantro would make it my mother’s salpicon and is definitely worth a whirl if you have it around.