Jícama Relish

Jícama Escabechada

Preparation info
  • 4

    servings (about 6 cups )
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Lillian Haines, my teacher in California, had a variation on a traditional Mexican vegetable escabeche that became one of my most useful accompaniments. The chipotle and olive oil are her additions. So is cutting the vegetables into fine dice (about ¼ inch) instead of slicing them on the bias.

At the restaurant we serve this with the grill-smoked salmon.