Summer is rapidly approaching and the warm weather calls for fresh food and snacks. Seafood is at the top of my list when I’m looking for something quick, delicious and refreshing. This week I decided to make ceviche, but I added a little twist to it. Instead of using fish or shrimp I replaced it with jicama I consider it a vegetarian version. It sounds different, but trust me it’s so delicious you don’t even notice the fish or shrimp is missing! This recipe was inspired by my dad, he makes it all the time and I absolutely love it.
JICAMA: It contains vitamin B-6, this vitamin helps our body breakdown proteins into usable energy.
• medium jicama
• 2 tomatoes
• half a red onion
• 1 anaheim pepper
• sea salt and pepper
• 10 limes (add more if need)
• pinch of sugar
Wash and peel the jicama. Once it is peeled cut it in half and roughly grate it until it is all gone. When finished set it aside on a different plate.Then cut the onion, pepper, tomatoes and cilantro into small pieces. If you prefer spicier foods substitute the anaheim pepper with jalapeño or serrano peppers. When finished place on top of the grated jicama and mix together.
Lastly squeeze the limes, season with sea salt and pepper and add a pinch of sugar to enhance the flavors.