Jicama Ceviche

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(Note: this post was originally published on May 17, 2020. The date above reflects migration to the new platform.)

Finally, a Plant-Based 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.

Fresh and Summery and Easy

This is definitely a dish for spring and summer! Fresh citrus, fresh herbs, and crisp jicama combine to create a lovely, light, crunchy appetizer. These are all the flavors I love most!

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.

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 lettuce wraps or burrito bowls the next week. It just gets better the longer the jicama marinates, so don't hesitate to double the recipe.

But Patience Helps...

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!

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Jicama. If you're not familiar with jicama, this is a great way to try it! Ask at your grocery store if you're unsure how to find them. Just make sure you have a good knife, since they can be a bit tricky to peel.
  • Grapefruit. I really like the bitterness that grapefruit adds. That said, if you're not a grapefruit lover, orange would work fine instead or in addition to grapefruit.
  • Limes
  • Salt and pepper
  • Fresh cilantro. The herbs play a starring role in this dish, so I definitely suggest getting good, fresh cilantro and mint.
  • Fresh mint
  • Garnishes. I like to garnish my ceviche with some citrus slices for additional freshness!

Closing Thoughts

How will you enjoy this ceviche? As an appetizer for a summery deck dinner? As a side dish to tacos? In a tropical burrito bowl? However you use this ceviche, it will bring so much freshness and brightness to your meal.

For my vegetarian friends especially, I can't wait for you to try this! I feel like I've heard so darn much about ceviche and have always missed out. No more!! This dish is total proof that the concept of ceviche can translate to plants as well.

I'm really excited about this recipe, and I have a feeling I'll be using it again and again this summer.

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Blackberry Coconut Margarita

Blistered Shishito Pepper Salad

Watermelon Nachos with Avocado Sauce

Orange Jalapeno Brussel Sprouts

No-Cook Rainbow Black Bean Salad

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!

Author:
Lee

Ingredients

  • 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

Instructions

  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.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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Lee
August 1, 2020
Lindsay- Great question! I've definitely seen some hearts of palm ceviches on Instagram, although I haven't tried it myself. I think it would be tasty, and the hearts of palm might mimic the texture of fish better. I don't think they'll soak up the citrus in the same way that the jicama does though. Let me know if you try it, I'm curious!
Lindsay
August 1, 2020
I've heard that hearts of palm work as a plant-based ceviche option too???