Appetizer: United States – Lime-Kissed Jicama, Apple and Avocado Endive Bites

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 small jicama, peeled and cut into thin matchsticks (about 2 cups / 240 g)
1 crisp green apple (e.g., Granny Smith), cut into thin matchsticks
1 ripe avocado, diced
1 small jalapeño, seeded and finely minced (optional)
1 / 4 cup (15 g) fresh cilantro, chopped
Zest and juice of 1 large lime
1 tsp honey or agave syrup
1 tbsp (15 ml) extra-virgin olive oil
1 / 4 tsp ground cumin
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 heads Belgian endive, leaves separated (about 24 leaves)
2 tbsp (15 g) toasted pepitas (pumpkin seeds), roughly chopped

Instructions

In a mixing bowl, whisk together lime zest and juice, honey, olive oil, cumin, salt, and a few grinds of black pepper until emulsified.
Add the jicama, green apple, and jalapeño to the bowl; toss to coat evenly in the dressing.
Gently fold in the avocado and cilantro. Taste and adjust seasoning with more salt or lime if needed.
Arrange endive leaves on a platter. Spoon a heaping tablespoon of the mixture into each leaf.
Sprinkle with toasted pepitas for crunch.
Chill for 10 minutes before serving. Serve cold to complement the spicy, blackened tilapia.