Raul Sanchez, who recently opened Maya del Sol in Park Circle, shared this recipe for Shrimp and Radish Ceviche. Sanchez describes the dish as "a classic Mexican recipe with my twist on it."
2 cups of half-moon sliced radishes
11/2 cups of medium precooked shrimp, cut in halves
1 ripe jalapeno or serrano pepper (with seeds if you like spicy), finely chopped
1 bundle or 6 scallions, sliced thinly
1/4 cup of chopped cilantro
3 tablespoons chopped parsley
1 not-too-ripe avocado, diced
Citrus Lime Dressing (recipe follows)
In a large bowl, combine all ingredients through the avocado and refrigerate.
Citrus Lime Dressing
Juice of 4 limes
Juice of 1 lemon
Juice of 1 orange
3 tablespoons extra-virgin olive oil
Salt to taste
3 tablespoons of Valentina sauce (a hot sauce)
Whisk all ingredients and pour over the cold ceviche. Mix well and serve with crackers or tortilla chips.
Shrimp and Radish Ceviche