Ingredients
1
small Jicama, cut into 1/4-inch dice (1 cup)
1
small red onion, cut into 1/4-inch dice (1 cup)
1
carrot, peeled, and cut into 1/4 inch dice (1/2 cup)
1
small unripe peach, pitted and cut into 1/4-inch dice (3/4 cup)
2
tbsp minced seeded fresh jalapeno chile
1/2
tsp finely grated peeled fresh ginger
4
fresh basil leaves finely chopped
4
fresh mint leaves finely chopped
Directions
1.
Peel and cut Jicama into 1/4-inch dice and transfer to a bowl along with onion, carrots, and peach.
2.
Add lime juice, jalapeno, ginger, basil, mint, and salt , stir gentle to combine well.
3.
Chill, covered, until cold, about 3 hours.
4.
Divide ceviche among 4 small bowls.
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