Fruity, spicy snack
Jicama Tostadas Michoacan-Style (Vegetarian)
Executive chef Patrick Louis of the Grand Velas Resort in Mexico’s Riviera Maya served this light, fresh version of the tostada in the Aspen Food & Wine Classic grand tasting tent (see page 1D). Serves 8-12.
Ingredients
1 or 2 jicamas, peeled and sliced in thin rounds
1/4 to 1/2cup finely chopped pineapple
1/4 to 1/2cup peeled tangerine segments
1/4 to 1/2cup peeled grapefruit segments
1 tablespoon powdered piquin chile (or other dried chile)
Coarse sea salt
Cracked black pepper
2-4 ounces grated Cotija cheese
Chopped green onions
Chopped cilantro
1-2 ounces each radish sprouts, cilantro sprouts and amaranth sprouts (or chopped cilantro)
Directions
Using the jicama as a base, top with pineapple, grapefruit and tangerine, sprinkle with chile powder, salt and black pepper. Sprinkle with cheese, green onions, cilantro and sprouts.
