A vegan spin on seafood ceviche, the jicama and cucumber offers a refreshing crunch as it hydrates you on hot summer days – not to mention they’re packed with antioxidants improving skin, digestion, and weight loss. Oranges and red onion not only make this dish colorful but also boost immunity; cilantro and lime juice are key for healthy detoxification. Pairs perfectly as a side dish with organic chicken or fish, or as a flavorful topping your fav tacos. I’ll let you in on a little secret: it’s even better the next day!
1 organic medium size jicama, peeled
1 organic cucumber, peeled
1 organic naval orange, peeled
1/2 organic red onion
1/2 head organic cilantro
Juice of 4-6 organic limes
Slice cucumber in half lengthwise, remove the seeds with a spoon. Chop cucumber, jicama, and orange in similar size chunks (about 1/4″) and put in a medium size mixing bowl. Finely chop red onion and cilantro. Mix all ingredients together in bowl, adding lime juice, avocado oil, and sea salt to taste. Add enough liquid for a little puddle of juice at the bottom which will continue to absorb into the dish. Chill in fridge for 30 min before serving. Serves 6 people. EnJOY!