ANA GONZALEZ

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Recipe

Tacos by Jicama

Name: Tacos by Jicama
Prep time: 60 min
Cook time: 60 min
Yield: 30
Cuisine: Japonesa
Ingredients: 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 germ; 1 avocado, sliced delgadito; 3/4 cups soy sauce; 2 tablespoons toasted sesame seed; 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

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ANA GONZALEZ

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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.

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Ingredients

30 portions

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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 germ
1 avocado, sliced delgadito
3/4 cups soy sauce
2 tablespoons toasted sesame seed
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.