Food Recipes Papaya and Jicama Aguachile Be the first to rate & review! A refreshing Mexican classic goes vegetarian and makes for a perfect starter or light meal. By Rick Martínez Rick Martínez Rick Martinez is a food stylist and recipe developer with over a decade of experience in culinary media. Highlights: * Food stylist at the Food Network * Food editor at Bon Appetit * In this role, hosted cooking tutorials for Bon Appetit's web series, From the Test Kitchen, and Mexico City Guide * His recipes have appeared in Real Simple and The New York Times. * Has a deep love of Mexican culture and cuisine Real Simple's Editorial Guidelines Published on April 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 20 mins Servings: 4 This take on aguachile isn't exactly a salad, and it's not quite ceviche, but it is 100 percent delicious. Aguachile, which simply translates to "chile water," is traditionally made with raw shrimp or white-fleshed fish that's cured gently in a mixture with an acid such as citrus juice. This vegetarian aguachile swaps in fruit for the usual seafood and makes a refreshing starter or snack. If you're not familiar with jicama, it's a root vegetable with thin brown skin and crisp white, mild, and subtly sweet flesh. Find it year-round in Latin American markets or in most supermarkets. Ingredients ½ cup fresh lime juice (from 6 or 7 limes) 1 serrano chile, stemmed, seeded, and chopped 1 clove garlic, peeled ⅓ cup fresh mint leaves 1 teaspoon whole allspice or peppercorns 1 ½ teaspoons kosher salt ½ medium English cucumber, cut into rounds (about 1 cup), divided 1 pound firm-ripe papaya, peeled, seeded, and cut into 1-in. chunks (about 2 1/2 cups) 1 pound jicama, peeled and very thinly sliced (about 3 cups) ½ medium red onion, thinly sliced (about 1 cup) 2 avocados, chopped Olive oil, corn tostadas, and saltine crackers, for serving Directions Combine lime juice, chile, garlic, mint, allspice, salt, and half of cucumbers in a blender. Process on medium until smooth, about 30 seconds. Transfer sauce to a large bowl. Toss papaya, jicama, and onion in sauce until completely coated. Place in a shallow serving bowl, spooning on any leftover sauce. Top evenly with avocados and remaining cucumber. Drizzle with oil and serve with tostadas and saltines. Rate it Print