Recipe Name: Jicama Ceviche
Description: A healthy, fresh Mexican dish, easy to prepare.
History: This dish was invented by my aunt. It follows the Mexican tradition of the ceviche. The ceviche is a dish, generally prepared with fish or seafood. The fish is raw, and it bakes for a few days in lemon juice. This version uses jicama, a very popular and native vegetable from Mexico, that can be found these days almost everywhere. The jicama belongs to the potato family, but is not fattening at all. The jicama itself has almost no flavor, so it picks up the flavor of any other ingredient that is used with it. It is a round vegetable, looks like a big radish, but is outer peel is grayish, and inside the vegetable is white.

Servings: 8 people

2 large jicamas
2 Tsp. of salt
2 Tsp. of pepper
2 Cups of chopped tomatoes
2 Cups of chopped onions
2 Cups of chopped parsley
1/2 Cup of chopped Serrano chilies
5 Tbsp. of ketchup
3 Cups of lemon juice
1 ripe avocado
Chop the jicama ( peeled ) and place in a container. Squeeze the lemon juice and mix into the jicama. Let rest for 2 hours until the jicama absorbs part of the lemon juice. Chop the tomatoes and add. Chop the parsley and onion and add. Chop the Serrano chilies and add. Add the salt and pepper. Add the ketchup. Mix well. Before serving, add the avocado.

*Note: About 12 medium size lemons will yield 3 cups of lemon juice when squeezed.

Reformatted from a recipe submitted to, © Good Cooking, Inc.