Jicama Ceviche

Who's up for a fresh, summery, vibrant, Mexican-inspired appetizer? Oh, pick me!! That basically describes my central philosophy around food. If you're liking the sounds of this, then I think you'll be excited about this unique plant-based ceviche.

Have you ever had ceviche? I never have... because it's typically made with seafood. Ceviche (or sebiche, or seviche, or cebiche) is a classic dish in many countries including Mexico, Spain, and throughout South America. It refers to a raw seafood that is essentially cooked in acid, specifically the acid of citrus fruits.

Ceviche is fresh, light, bright, vibrant, and packed with flavor. Or at least I think it is, but again I've never had it, because it's always done with fish. I haven't eaten fish since I was about ten and having microwaved fish sticks, so I really feel like I've been missing out on the joys of ceviche.

However, I wanted to reinvent ceviche in a plant-based way, and decided to use jicama as the seafood substitute. Jicama is an edible root used in Mexican cooking, although it's available at most American grocery stores. Its a bit starchy, very crisp, refreshing, and can be eaten raw. Yet it's strong enough to hold up to some big acid, which is key in a ceviche; many other veggies would wilt or turn to mush. And while the citric acid won't "cook" the jicama in the same way it does seafood, it infuses the jicama beautifully with bright, fresh flavor.

This is definitely a dish for spring and summer! Fresh citrus, fresh herbs, and crisp jicama combine to create a lovely, light, crunchy appetizer.

The other thing I love about this ceviche is how easy it is. Just dice up the jicama, toss it with some grapefruit and lime juice, and let it sit covered in the fridge for a day or two. The citrus slowly infuses into the jicama, packing it with flavor. Finish it off with some fresh cilantro or mint and you have yourself a wonderful summery bite.

Note, however, that this is a recipe that cannot be rushed. It will take all of 15 minutes to prepare, but you need to think ahead! If you don't give the ceviche 24-48 hours in the fridge, you'll just have jicama cubes in a citrus dressing. The magic won't happen. On the upside, this is totally a make-ahead dish, which always makes things easier when entertaining. This would be great as a light appetizer at a summer BBQ!

Ceviche is typically eaten on its own. But if you want to go renegade, I've integrated this jicama ceviche into salads numerous times with great success. Or, better yet, make the ceviche for a deck party, then have the leftovers in salads or in lettuce wraps the next week. It just gets better the longer the jicama marinates, so don't hesitate to double the recipe.

I'm really excited about this recipe, and I have a feeling I'll be using it again and again this summer. I'm so happy that I can finally enjoy ceviche!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another Mexican-inspired appetizer that would be great alongside this ceviche? Then you need guac! Specifically, this Roasted Corn Guacamole.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Medium-sized jicama
  • Zest and juice of a grapefruit
  • Zest and juice of two limes
  • Generous salt and pepper
  • Fresh cilantro and/or mint
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Carefully cut the peel from the jicama, then cut the jicama into quarter-inch cubes. This is definitely a job for a big, sharp knife.
  2. Put the jicama in a large mixing bowl, ideally one with a lid. Then add the citrus zest and juice, and generous salt and pepper.
  3. Give it all a thorough toss, then cover the bowl and put it in the fridge.
  4. Let the ceviche sit for at least 24 hours, but 36-48 hours is fine too. Toss it whenever you walk by the fridge and think of it.
  5. When you're ready to serve the ceviche, add a big handful of freshly chopped cilantro and/or mint. Then plate it into small dishes, garnish it how you like, and serve chilled.


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