Celery-Scallion Relish

This celery-scallion relish recipe has a trick to it that sets it apart on the condiment bar: It’s marinated with hot, cumin-infused oil.

Celery-Scallion Relish
Photo: Greg DuPree

Serve this celery-scallion relish with seared, skin-on fish like bass or mackerel, piled onto a grilled bratwurst, or alongside a juicy hanger steak.


  • 3 stalks celery, thinly sliced

  • 4 scallions, thinly sliced

  • ½ cup roughly chopped fresh cilantro

  • 3 tablespoons olive oil

  • 1 teaspoon cumin seeds

  • 2 tablespoons fresh lime juice (from 1 lime)

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper


  1. Place celery, scallions, and cilantro in a heatproof bowl. Heat oil and cumin in a small skillet over medium-high, shaking skillet often, until cumin is sizzling and fragrant, about 1 minute. Pour cumin oil over celery mixture. Add lime juice, salt, and pepper; stir to combine. Serve immediately or refrigerate, covered, for up to 2 days. Bring to room temperature before serving.

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