A fresh, crunchy twist on classic pico de gallo, made with peppery radishes, tangy lime juice, onions, and herbs — perfect as a topping or dip.

1 cup radishes (about 4–6), finely chopped

½ red onion, finely diced

2 spring onions, finely diced

¼ cup fresh cilantro, chopped

½ jalapeño, finely diced (optional)

½ teaspoon salt

2 tablespoons lime juice

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In a medium bowl, combine radishes, red onion, spring onions, cilantro, and jalapeño (if using).
Add lime juice and salt; stir well to mix evenly.
Taste and adjust seasoning with more salt or lime juice if desired.
Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld.

Swap radishes for jicama for a sweeter crunch.

Add diced cucumber for extra freshness.

Mix in diced tomatoes for a hybrid pico.

Use serrano pepper for more heat.

Add a pinch of chili powder for smoky depth.