Saturday, August 23, 2008

Jicama Ceviche

A crisp summer salad with tangy citrus dressing. Good plain or with chunks of avocado on top.

2 jicama, washed, peeled and chopped into matchsticks
2 serrano chilies, finely chopped*
1 cup chopped tomatoes
1/3 cup cilantro leaves, washed and finely chopped
1/4 cup lime juice (approx. 2-3 limes)
1/2 cup orange juice (approx 1 orange)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt

Combine the ingredients in a large bowl, tossing to blend thoroughly. Cover and chill at least one hour before serving.

*Seed the serrano chilies before chopping them if you want to cut back on the heat.


Michelle said...

ooh that sounds like a good way to send off the summer with something cold and refreshing. the ceviche title reminds me of an eggplant dish i made recently, soaking raw eggplant slices in Bragg's Liquid Aminos until is was soft enough to eat. It had the texture of real ceviche!

Beatrice said...

I've never had "real" ceviche but I'm pretty sure the texture of this will be different. It's pretty darn crunchy! I just called it ceviche because the jicama soaks in citrus for a little bit.

Interesting idea with the Braggs and the eggplant!