Jicama Ceviche

An unexpected and refreshing plant-based riff on ceviche, this dish uses jicama in place of fish. It's loaded with citrus and herbs, and gets even more flavorful as it sits. The perfect summer side or appetizer!


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


  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 mint. Then plate it into small dishes, garnish with citrus slices, and serve chilled.