Grouper Ceviche With Jicama And Avocado Slaw Recipes

JICAMA SLAW

Jicama Slaw image

Provided by Guy Fieri

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

3 tablespoons fresh lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
6 tablespoons rice wine vinegar
1 teaspoon sugar
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 medium jicama, peeled and julienned (about 3 cups)
4 medium carrots, peeled and julienned (about 2 cups)
1/2 small Napa cabbage, shredded (about 2 cups)
1 small red onion, thinly sliced (about 1 cup)
1 English cucumber, julienned (about 2 cups)
1 red bell pepper, julienned (about 1 cup)
2 tablespoons chopped fresh cilantro

Steps:

In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.

JICAMA AND AVOCADO SALAD

Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

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