Jicama and Avocado Tartar

Betty Vasquez, executive chef, El Delfin at the Hotel Garza Canela in San Blas Riviera Nayarit, Mexico, shares her recipe for jicama and avocado tartar. Pair with Vasquez’s recipe for Fish Ceviche in Orange Sauce.

Serves: 1

½ cup jicama, cut in small cubes
1 teaspoon minced chives
½ cup avocado cut in very small cubes
1 tablespoon minced white onion
1 teaspoon minced cilantro
½ teaspoon minced Serrano pepper
Salt and pepper to taste
¼ cup lemon juice

1. Mix jicama with chives. Add a few drops of lemon juice. Season with salt and pepper.

2. Mix avocado with onion, Serrano pepper and cilantro. Add a few drops of lemon juice. Season with salt and pepper.

3. Place a ring on the plate. Spoon jicama mix in the bottom of the ring and the avocado mix on top to create two distinct layers. Gently remove the ring to reveal two layers of color. Decorate the top with sprigs of chive. On the same plate, spoon ceviche and garnish with orange segments, cilantro and a chive flower.

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