📖 Instructions

1. Prepare the Radishes: Wash the radishes thoroughly. Trim off the root end and the stem. Thinly slice the radishes using a sharp knife or a mandoline for even slices. Place the sliced radishes in a mixing bowl. Make sure you don't cut yourself!
2. Dice the Watermelon: Cut the watermelon into 1/2-inch cubes. It’s important to remove any seeds. Gently add the diced watermelon to the bowl with the radishes. Try to use a seedless watermelon, it's a big help. I hate spitting out seeds when I'm eating.
3. Mince the Red Onion: Peel the red onion and mince it finely. Rinse the minced onion under cold water to reduce its sharpness. Drain well and add it to the bowl with the radishes and watermelon. If you don't rinse the red onion, it can be a bit overpowering. Trust me, I've made that mistake before!
4. Prepare the Jalapeño (Optional): If you like a bit of heat, carefully mince the jalapeño pepper. Remove the seeds and membranes for less heat. Add it to the bowl. If you're sensitive to spice, start with a small amount and taste as you go. You can always add more, but you can't take it away!
5. Chop the Cilantro: Rinse the cilantro thoroughly and pat it dry. Finely chop the cilantro leaves and add them to the bowl. Cilantro adds a fresh, vibrant flavor to the ceviche. If you're not a fan of cilantro, you can substitute it with mint or parsley.
6. Zest and Juice the Lime: Zest one lime using a zester, then juice all the limes using a citrus juicer. Make sure to get as much juice as possible. Add the lime zest and juice to the bowl with the other ingredients. I like to roll the limes on the counter before juicing them. It helps to release more juice.
7. Season the Ceviche: Drizzle the olive oil over the mixture. Season with salt and freshly ground black pepper to taste. Be generous with the salt – it helps to bring out the flavors of the other ingredients. I prefer to use sea salt, but any salt will do.
8. Gently Mix: Carefully toss all the ingredients together, making sure everything is evenly distributed. Be gentle so you don't crush the watermelon. The goal is to combine the flavors, not to make a watermelon smoothie!
9. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling the ceviche is crucial. It allows the flavors to develop and the ingredients to get nice and cold. I like to chill mine for at least an hour, but 30 minutes will do in a pinch.
10. Serve: Before serving, give the ceviche another gentle toss. Taste and adjust the seasoning if necessary. Spoon the radish and watermelon ceviche onto a serving platter or individual plates. Garnish with extra cilantro or a lime wedge. Serve immediately and enjoy this refreshing and vibrant dish!