Citrus Pickled Vegetables (Verduras en Escabeche)

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Citrus Pickled Vegetables (Verduras en Escabeche) Ingredients

1/2 cup Whole kernel corn - frozen is fine	1 medium jalapeno pepper - Fine diced
1 cup Roma tomatoes - fine diced	1/4 cup Lime juice - one large lime
1/4 cup bell pepper - fine diced (Red or green )	1 teaspoon kosher salt - to taste
1/2 cup Jicama - fine diced	1 teaspoon Splenda - to taste
1/2 cup Zucchini - unpeeled, diced	1/2 teaspoon Red pepper sauce - to taste
2 tablespoons Onion - Diced (red or yellow)	1/4 cup Cilantro - Chopped, fresh

Instructions for Citrus Pickled Vegetables (Verduras en Escabeche)

If using any frozen vegetables, thaw them under cool wather until soft. Mix all vegetables except cilantro together. Dissolve the salt and Splenda in the lime juice. Pour over mixed vegetables and mix thoroughly. Allow to sit, refrigerated, for at least one hour then taste for flavor. Add hot sauce, extra lime juice, or salt as needed. Allow to marinate another 30 minutes or more. Add cilantro just before serving.

Serve with steamed fish, chicken breast, or other protein. It also works as an appetizer when served in a lettuce cup or in the hollow of 1/2 an avocado.

There is certainly some flexibility in the choice of vegetables in this dish. Green beans, green peas, or black-eyed peas will also work with this. The key is to keep an array of bright, contrasting colors and crisp textures in the dish.

Adapted from a recipe by Chef Luis Sanchez, Cordua Restaurants, Houston, TX.
Presented at Fiesta Culinary School, March, 2006.

Each (1/2 cup) serving contains an estimated:
Cals: 25, FatCals: 2, TotFat: >1g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 300mg, K: 132mg
TotCarbs: 6g, Fiber: 1g, Sugars: 1g
NetCarbs: 5g, Protein: 1g




Main Ingredient: VegetablesCuisine: Mexican

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