Vegan Jicama Ceviche

An unexpected riff on the classic, this vegan ceviche uses jicama in place of fish. Bright citrus and fragrant herbs make it a wonderful spring and summer appetizer.

Ingredients

  • Medium-sized jicama
  • Zest and juice of a grapefruit
  • Zest and juice of two limes
  • Generous salt and pepper
  • 0.25 c fresh cilantro
  • 0.25 c fresh mint
  • Citrus slices for garnish

Instructions

  1. Carefully cut the peel from the jicama, then cut the jicama into quarter-inch cubes.
  2. In a mixing bowl, combine the cubed jicama with the grapefruit zest and juice, lime zest and juice, salt, and pepper. Stir to mix, then cover the bowl and place it in the refrigerator.
  3. Let the plant-based ceviche sit for at least 24 hours and up to 48 hours. Toss it periodically to ensure that all of the jicama is in contact with the citrus juice.
  4. Before serving, chop the cilantro and mint very finely and toss it in with the jicama. If desired, let the mixture sit for another 1-2 hours in the refrigerator, but not longer since the herbs will start to wilt.
  5. Taste and adjust the salt as needed.
  6. Serve chilled, garnished with additional citrus slices.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
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