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La jícama es un tubérculo muy popular en México. Cuando era niña, recuerdo que solíamos comer jícamas con limón y chile durante la hora del recreo en la escuela. Tiene un sabor dulce, se come cruda, y es muy fresca al paladar. La jícama para mi gusto se combina de maravilla con remolachas crudas y con zanahorias ralladas. Estoy segura de que existen muchas recetas con jícama, pero esta que les comparto hoy tiene un ingrediente sorpresa: la lima de dedo, un tipo de limón natural cultivado en Australia y que recientemente llegó a los Estados Unidos. Este limón se asemeja a un dedito; y cuando lo cortas por la mitad, en su interior tiene unas preciosas perlitas que parecen caviar pero son en realidad jugo de limón natural. Este caviar cítrico, como también se lo conoce, es la última tendencia en la industria culinaria y seguramente será el tema de conversación a la hora de la comida, pues todos querrán experimentar con este ingrediente. Espero que te guste esta receta que invita a conocer nuevos sabores y a disfrutar la jícama de una forma muy original. ¡A cocinar!
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Ingredientes
-
1
taza de jícama rallada (equivale a 1 jícama mediana)
-
1
taza de zanahoria rallada (o 4 zanahorias)
-
1
taza de remolachas ralladas (o 2 remolachas medianas)
-
1/2
taza de jugo de limón
-
1
taza de aceite de oliva
-
1
cucharadita de sal marina
-
1
cucharadita de pimienta negra molida
-
1
manojo pequeño de cilantro
-
4
limas de dedo (una por persona)
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Instrucciones
-
1
Lava bien las verduras, pélalas y rállalas usando un procesador de alimentos. Coloca una porción de cada ingrediente en un plato de ensalada (como se muestra en la foto).
-
2
Prepara un aderezo combinando el jugo de limón con el aceite de oliva, la sal y la pimienta. Baña las verduras con ese aderezo de vinagreta de limón. Para terminar, corta las limas de dedo por la mitad y exprímelas para sacar las perlitas.
-
3
Agrega este caviar cítrico a la ensalada y decora con hojas de cilantro.
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Consejos de expertos
-
consejo 1
Se recomienda comer esta ensalada de jícama el mismo día para asegurar su frescura. Puedes prescindir de las limas de dedo si no las consigues en tu mercado.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
La jícama es un tubérculo muy popular en México. Cuando era niña, recuerdo que solíamos comer jícamas con limón y chile durante la hora del recreo en la escuela. Tiene un sabor dulce, se come cruda, y es muy fresca al paladar. La jícama para mi gusto se combina de maravilla con remolachas crudas y con zanahorias ralladas. Estoy segura de que existen muchas recetas con jícama, pero esta que les comparto hoy tiene un ingrediente sorpresa: la lima de dedo, un tipo de limón natural cultivado en Australia y que recientemente llegó a los Estados Unidos. Este limón se asemeja a un dedito; y cuando lo cortas por la mitad, en su interior tiene unas preciosas perlitas que parecen caviar pero son en realidad jugo de limón natural. Este caviar cítrico, como también se lo conoce, es la última tendencia en la industria culinaria y seguramente será el tema de conversación a la hora de la comida, pues todos querrán experimentar con este ingrediente. Espero que te guste esta receta que invita a conocer nuevos sabores y a disfrutar la jícama de una forma muy original. ¡A cocinar!
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