salpicón de Yucatán
This recipe comes from my grandfather and his family, who grew up in a tiny fishing village on the Yucatán Peninsula. There are different versions of salpicón—Mexican is typically made with meat; Yucatecan variations are often vegetarian. This recipe is best eaten on top of black beans and rice. Its simplicity belies how good it is.
1 bunch fresh radishes
Juice from 1 lime
1/3 cup finely chopped fresh cilantro
Kosher salt, to taste
- Using a slightly damp paper towel, clean radishes. Trim off both ends. Dice radishes.
- Place radishes in a medium bowl and add lime juice and cilantro. Mix to combine. Season with about 1/4 teaspoon salt.
- Allow mixture to marinate for at least 1 hour in refrigerator. After 1 hour, taste and adjust flavors with more lime or salt, as desired.
- Keep salpicón in an airtight container in refrigerator for up to 2 days.
Makes approximately 2 cups.