Entry

Jicama & Blood Orange Ceviche

Name: Jicama & Blood Orange Ceviche
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g jicama, peeled and diced; 2 blood oranges, segmented; 1 ripe avocado, cubed; 60 g pomegranate seeds; 30 ml lime juice; 15 g cilantro leaves; 1 serrano chilli, finely sliced

Citrus-marinated jicama, avocado, pomegranate and cilantro — light and vitamin-rich.

20 min 4 servings 41 kcal per serving

Ingredients

300 gjicama, peeled and diced
2blood oranges, segmented
1ripe avocado, cubed
60 gpomegranate seeds
30 mllime juice
15 gcilantro leaves
1serrano chilli, finely sliced

Method

01
Toss the jicama with lime juice and a pinch of salt; leave 10 minutes to soften slightly.
02
Segment the blood oranges over the bowl to catch every drop of juice.
03
Fold in avocado and chilli with a light hand so the cubes stay intact.
04
Scatter pomegranate seeds and cilantro over the top.
05
Serve chilled in shallow bowls within the hour, while everything is still crisp.

Why this dish works

Jicama & Blood Orange Ceviche is built for 4 servings and lands at roughly 41 kcal per plate, with 3g protein, 20g carbohydrate and 9g fat across the recipe. It comes together in about 20 minutes using 7 whole-food ingredients — led by jicama, peeled and diced, blood oranges, segmented, ripe avocado, cubed — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The entry sits inside our collection and carries the Plant-Based, Gluten-Free, Low-Glycemic, Anti-Inflammatory, Blood Pressure tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 5 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.

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