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ANA GONZALEZ
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Recipe

Tacos by Jicama

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Thin slices of jicama stuffed with vegetables, serve as appetizer or snack. They are very rich and showy always succeed. It is a healthy and low-fat dish that fascinates us all.
Learn more about ANA GONZALEZ

Ingredients

30 portions
  • 1 jicama, slice in very thin slices
  • 200 grams surimi, finely chopped
  • 1 Philadelphia® cream cheese, 190 grams
  • 3 carrots, cut into thin strips
  • 2 cucumbers, cut into thin strips
  • 1 small box alfalfa sprouts
  • 1 avocado, sliced ​​delgadito
  • 3/4 cups soy sauce
  • 2 tablespoons toasted sesame seeds
  • 1/2 lemons, its juice
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon chives, chopped fine
  • 1/2 oranges, its juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar

Preparation

The jicama is sliced ​​in a slicer of ham (you can go to the store on the corner or here where I live in Superama sell jicama sheet trays).
Hydrate the jicama if it is too dry or it will not be used at the moment in a bowl with water.
Spread each sheet one by one, put sirimi, cream cheese, cucumber, carrot, avocado, alfalfa germ. Roll and place on a platter, cover with a damp cloth.
For the sauce, mix the soy sauce, sesame, lemon juice, orange juice, ginger, chives, rice vinegar and sugar in a bowl.
Serve on the platter and in the center put the sauce, or if it is as an entrance serve individually, decorate on top with a little alfalfa germ and some carrot julienne to add color.

PRESENTATION

Arrange in a bowl and in the center the bowl with the sauce to accompany or individually as an entrance. Garnish with alfalfa sprouts and some carrot julienne to add color.

TIPS

They are very rich and showy always succeed. Store in plastic molds with lid and remain fresh.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Maria Cesuma
01/04/2018 23:07:10
Genial

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