Serves: 6
Total Calories: 1,196
1. Peel the jicama, then cut them into very thin slices no more than 1/8 inch thick.
2. In a container or bowl with a cover, combine the lime juice, olive oil, and salt. Add the jicama slices and mix, ensuring that each slice is thoroughly coated. Cover, transfer to the refrigerator, and let marinate for 24 hours.
3. To serve, place 5 or 6 pieces of jicama on a plate and drizzle with Chimichurri Dressing. Enjoy!
For a Change . . .
* Sprinkle chopped tomatoes and scallions over each serving.
This "Ceviche" with Chimichurri recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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