Name: Surimi Salad with Jicama
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 8 sticks surimi, cut into medium cubes; 1 cup jicama, peeled and diced; 1 cup cucumber, without skin or seeds, in medium cubes; 1/2 cups carrot, peeled and finely grated; 1 cup Romaine lettuce, chopped; 1 cup tomato, chopped into cubes; 1/2 cups serrano chile, finely chopped; salt; pepper; 1 egg, for the mayonnaise; 1/2 teaspoons mustard, for the mayonnaise; 1 teaspoon white vinegar, for the mayonnaise; 1 lime, cut in half, for the mayonnaise; salt, for the mayonnaise; pepper, for the mayonnaise; 200 milliliters vegetable oil, for the mayonnaise; 1/4 cups lime juice, for the dressing; 1/2 cups cilantro, finely chopped, for the dressing; 1/2 cups avocado, sliced, for serving; crackers, or toasted bread, for serving

Preparation

15 mins

Low

Place the surimi, jicama, cucumber, carrot, lettuce, tomato, and serrano chili in a bowl, then add salt and pepper to taste, and mix well with a spoon until the ingredients are perfectly integrated. Set aside. For the mayonnaise: Blend the egg and mustard with an immersion blender. Once the ingredients are mixed, add the vinegar and a few drops of lemon, salt and pepper to taste, and at low speed, gradually add the oil, integrating the ingredients perfectly, and your mayonnaise will be ready.