Ceviche de Jícama
1 large jícama, peeled & grated*
1 onion, peeled & grated
1 large cucumber, seeded & chopped
1 to 2 Hass avocado, peeled & cut into small cubes
1 small bunch cilantro, chopped
juice of 3 limes
salt, to taste (herbal salt optional)**
pepper, to taste
1/2 cup olive oil
tortilla chips (optional)
1. In a large bowl, combine jicama, onion, cucumber, avocado, and cilantro.
2. Pour lime juice over top of mixture. Add salt and pepper, then olive oil. Toss to combine. Garnish with sprig of cilantro (optional).
3. Delicious served with tortilla chips and or as topping on tacos.
Tastes better the longer you wait, the next day is great but everyday after it is even better. Just mix the dressing from the bottom up to re-coat everything.
* Jícama = Large root, peeled similar to a orange, but it looks NOTHING like one. Usually you can locate in specality section of produce. Look for smooth skinned, firm ones for freshest flavor.
**Recommend Herbamare herbal salt
"I love this dish, feel in love with it in Mexico. It becomes addictive and the more you eat the harder it is to stop. It is very tangy due to the lime juice. I quadruple the recipe every time I make it so that it lasts a few days in the house."
Source of recipe: I learned to make this in Mexico. It has never been a actual recipe, with suggestions of what I could do with jícama, this is what I came up with.It never lasts long in the house.