Crunchy Radish Pico
Makes about 3 cups Preparation Time: 20 minutes Can be made up to 12 hours ahead, covered, and refrigerated
Peppery, pungent radishes are the stars in this unusual pico, which shows just how much they appreciate the company of citrus and salt. My late paternal grandfather was an extreme radish fan, and whenever I prepare this pico, I’m sad that I didn’t know how to make it when he was alive. I first tried a similar pico on a beach on the Mexican Pacific and was instantly smitten. Extra-crunchy, it has boatloads of personality and can be made year-round. It pairs beautifully with Creamy Poblano Mahimahi, Snapper with Creamy Almond-Chipotle Pesto, or My Favorite Green Rice.
- 2 cups halved and thinly sliced red radishes (about 1 pound)
- 1 cup peeled, halved, seeded, and thinly sliced cucumber
- 1 jalapeño or serrano chile, halved, seeded if desired, and finely chopped, or to taste
- 1 tablespoon coarsely chopped cilantro leaves
- 3 scallions (white and light green parts only), thinly sliced
- 2–3 tablespoons freshly squeezed lime juice, or to taste
- ¼ cup vegetable oil
- 1 teaspoon kosher or coarse sea salt, or to taste
- Place all the ingredients in a medium bowl; toss well. Let stand for at least 5 to 10 minutes before serving.
MEXICAN COOK’S TRICK: To enhance the flavor of the cucumbers and tone down any possible bitterness, give them a nice rub. Trim the ends and rub each end with the cut piece from the opposite end. It will make the cucumber happy. Is this an old wives’ tale or a savvy trick? I learned it from my maternal grandmother, and it works every time for me.