Chojín - Guatemalan Radish Salad with Chicharrón

Traditional Guatemalan chojin radish and chicharrones salad in a white bowl.

5 from 20 votes

Chojín - Guatemalan Radish Salad with Chicharrón

Chojín Guatemalteco is a refreshing Guatemalan salad featuring fresh radishes, tomato, mint and salty, smoky chicharrones (fried pork rinds) in a tangy lime vinaigrette. It's so easy to make!

Prep Time5

Total Time5

Course: Appetizer, Sauce

Cuisine: Guatemalan, Mexican

Servings:

Calories: 57kcal

Author: Michele Peterson

Cost: $10

Equipment

sharp knife
cutting board

Ingredients

1 cup chicharrones
8 radishes one bunch
1 tomato Roma
1/2 onion white
1 jalapeño pepper seeded and stemmed
2 sprigs mint fresh
2 sprigs cilantro fresh
2 Tablespoons orange juice or naranja agria
2 Tablespoons lime juice

Instructions

Chop the chicharrones into small pieces.
Remove the pulp and seeds of the tomato and chop finely.
Mince the onion, jalapeño, mint and cilantro. Trim off the stem and the root end of the radishes. Slice across the round and dice finely.
Mix the vegetables with the lime and orange juices. Fold in the chicharrones.
Serve immediately with tortilla chips or corn tortillas.

Notes

While mint (hierba buena) is most typical for chojin, you can use a combination of both mint or cilantro. Or just use whichever one you prefer or have available.
This recipe can be doubled or tripled. But to get the perfect texture, be sure to do all the chopping by hand rather than in a food processor.
Wear rubber gloves when seeding and dicing jalapeño peppers.
Chojín should be served immediately so the chicharrones are crispy. To make it in advance, chop all the vegetables and chicharrones, then store them separately ( vegetables in the fridge). Combine with the lime and orange juices just before serving.

Nutritional information is created by online calculators so the figures are only estimates.

Nutrition