Radish Ceviche

Radish Ceviche - Appetizer

Radish Ceviche

5.0 stars stars based on 6 reviews

Hands-on time:
Serves: 4

This refreshing radish ceviche recipe is light, bright and seafood-free (but you could add in seafood of your choice). The perfect summer appetizer or garnish.

Radish Ceviche | Stuffed Sweet Potato Monday

What Is A Radish Fish? I’ve Never Heard Of That?

Ceviche is traditionally made with shrimp or raw fish because the high citrus content provides a good marinade for the seafood. I used thinly sliced radishes and radish greens in place of fish — they have a pleasing texture and soak up the citrusy juices just as well as any protein.

Radish Ceviche | Stuffed Sweet Potato Monday

Radish Ceviche | Stuffed Sweet Potato Monday

How Should I Eat Radish Ceviche?

I was inspired to create this radish ceviche recipe because I was looking for something to go on sweet potato toast. It pairs really well with the rustic sweetness of sweet potato, but is equally as good with chips, as a garnish for a main dish or simply eaten with a spoon! It’s now a go-to of mine when I need a light, summery “something” to accompany a meal.

Radish Ceviche | Stuffed Sweet Potato Monday

Here’s How You Make It:

Start by removing the radishes from the leaves. Thoroughly wash and rinse both leaves and bulbs.

Next, blanch the greens. Fill a pot with water and a dash of salt. When water is boiling, add the greens and boil for 1-2 minutes. When the greens turn bright green and you can smell them, immediately remove from heat, drain and put them in an ice bath to halt the cooking.

When the greens are room temperature, remove and squeeze out the excess water. Pat dry with paper towel.

Scrunch the greens together in your hand so they are in a big, long clump. Take a kitchen shears and cut into small bits. Using your fingers, separate the cuttings and assess to see if they are small enough for your preference, if not, run a chef’s knife over them again to make them even smaller. Place radish green cuttings into a glass bowl.

Next, tear, snip or cut the cilantro into small pieces. Add to the bowl with the radish greens.

Take the radish bulbs and run each through a mandolin to get very thin slices. Add to the bowl.

Chop the white onion as finely as you can, add to the bowl. Likewise, chop the jalapeno as finely as you can and add to the bowl with the other ingredients.

Add the lemon juice, lime juice, salt, pepper and garlic powder to the bowl. Mix well so that all the vegetables are soaked in the liquid. Taste and adjust by adding more liquid or seasoning as needed.

Radish Ceviche | Stuffed Sweet Potato Monday

But I Don’t Like Cilantro.

So you’re one of those people, eh? The beauty of this recipe is any herb will work. Try parsley or basil instead. You could even use spring greens, but these won’t add as much flavor.


5 or 6 Radishes
Radish Greens
1/2 White Onion
One Bunch of Cilantro
2 tsp. Garlic Powder
1/2 Jalapeño
1 Tbs. Lemon Juice
1 Tbs. Lime Juice
2 tsp. Garlic Powder


Thinly slice radishes. Finely chop radish greens, cilantro, onion and jalapeno. Mix well in a bowl. Add the lemon juice, lime juice, salt, pepper and garlic powder. Mix thoroughly until the vegetables have absorbed the juices. Let marinate for at least an hour, overnight is even better.

Radish Ceviche | Stuffed Sweet Potato Monday

Radish Ceviche | Stuffed Sweet Potato Monday

Radish Ceviche | Stuffed Sweet Potato Monday

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