Citrus Pickled Vegetables (Verduras en Escabeche)

Citrus Pickled Vegetables (Verduras en Escabeche)

Ready in 2 hours

This is an excellent accompanyment to fish, chicken, or pork. Tangy, spicy, eye-catching, and very diabetic-friendly.

"This was delicious and very visually appealing. A nice contrast, too, to the usual cheese/bean/tomato ingredient matrix for mexican cooking."

- Tresyk

Top-ranked recipe named "Citrus Pickled Vegetables (Verduras en Escabeche)"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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

Original recipe makes 8

Servings  

Preparation

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

Notes

We usually make a double batch of this so there's some "planned-overs" the next day.

Credits

Added on Award Medal
Verified by stevemur

photo by eemuV eemuV

photo by promfh promfh

photo by promfh promfh

Calories Per Serving: 25 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Refreshing. Jicama adds a great crunch. I served it with pulled pork tacos.
Maryb3925 2 years ago
This was delicious and very visually appealing. A nice contrast, too, to the usual cheese/bean/tomato ingredient matrix for mexican cooking.
Tresyk 2 years ago
We usually make a double batch of this so there's some 'planned-overs' the next day. [I posted this recipe.]
promfh 8 years ago
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