Nothing says spring like the piquant crunch of a peppery radish. The French Breakfast variety—best enjoyed simply on buttered bread with plenty of fleur de sel—has a colorful cousin you need to know: The hot pink watermelon radish has recently caught the eye of heirloom gardening aficionados and chefs alike. The Eagle’s Dana Adkins prefers to pair it with super-fresh sea scallops in a ceviche—an ideal appetizer or light dinner for those evenings spent al fresco.
Recipe: Scallop & Watermelon Radish Ceviche
7 watermelon radishes
¼ C chopped cilantro
½ red onion
1 Tbsp peeled ginger root
1 Tbsp grape seed oil
½ jalapeño pepper, stemmed and de-seeded
½ C lime juice
1 navel orange, skinned and segmented
½ lb sea scallops
1 Tbsp kosher salt
1 tsp finely ground white pepper
Plantains, thinly sliced on the bias, then fried (optional)
Using a mandolin, thinly slice the watermelon radishes. With a large knife, mince the red onion, ginger root, and jalapeño. Place ingredients in a non-reactive mixing bowl.
Remove the muscle from the side of each scallop. Place scallops on a plate and lightly freeze for about 10 minutes. Remove the firm scallops from the freezer and, using a knife, thinly slice each. Add sliced scallops to the mixing bowl.
Juice the lime and dice the orange segments, adding both to the mixing bowl. Season with salt and pepper. Toss well and marinate for at least two hours in the refrigerator.
Serve ceviche in a small dish over plantain chips.
Originally published in the May 2015 issue.