{"id":7043,"date":"2021-05-05T21:37:32","date_gmt":"2021-05-05T21:37:32","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7043"},"modified":"2023-01-23T11:17:01","modified_gmt":"2023-01-23T18:17:01","slug":"upping-your-seafood-game-with-jicama","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/05\/05\/upping-your-seafood-game-with-jicama\/","title":{"rendered":"Upping Your Seafood Game with J\u00edcama"},"content":{"rendered":"

\"mexican<\/p>\n

Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. J\u00edcama<\/em> was one of my favorite \u201call natural\u201d snacks\u2014along with cucumbers and coconut. Properly cleaned, peeled and cut in slices, sprinkled with lemon juice, salt, and chile piqu\u00edn\u2014<\/em>real chile piqu\u00edn<\/em>\u2014j\u00edcama<\/em> was the perfect treat for a hot afternoon. Later in life, I would find it occasionally in France as an expensive exotic crudit\u00e9<\/em> or tropical raw vegetable, difficult to afford for a Mexican student living on a scholarship. It was one of those cultural shocks that make you want to take the first flight back home when you don’t even have money for the plane ticket! This only exacerbated the situation, the type of event that makes you say, \u201cIt’s better at home.”<\/p>\n

\"J\u00edcama\"
J\u00edcamas at a local market.<\/figcaption><\/figure>\n

Frequently mistaken as a fruit, j\u00edcama<\/em> is the root of a plant with the name of Pachyrhizus ssp<\/em>. Belonging to the Legume family like all beans, it’s a climbing plant, but differing from beans, in that it is cultivated to harvest its roots since the fruits are poisonous to humans and domestic animals. The tuberous roots of j\u00edcama<\/em> can weigh between one half and five pounds. Aside from fresh human consumption, j\u00edcama<\/em> can be used also to make flour used for bread and desserts.<\/p>\n

There are three species of Pachyrhizus<\/em> produced commercially, all are native to Latinamerica: P. erosus<\/em> from Mexico; P. tuberosus and P. ahip<\/em>a from the lower tropical lands of the Andes in South America. Xicama o xicamatl<\/em> are the N\u00e1huatl<\/em> terms that mean \u201cwatery root\u201d and that gave way to the word j\u00edcama<\/em>. Its consumption by the natives of Nueva Espa\u00f1a<\/em> was adopted by the Spaniards who exported it from Acapulco to the Philippines through the Pacific route they developed after the conquest. Once in Asia, the production and consumption of j\u00edcama<\/em> was extended to other countries of that continent.<\/p>\n

Sensitive to freezes, this perennial plant grows from the sea level tropical forests up to 3,000 ft in altitude with rainfall ranging from 10 to 60 inches where it is optimal. For those interested in healthy food and nutritional value we have good news: j\u00edcama<\/em> is a low calorie, good hydratant and vitamin C rich food. For those interested in the agricultural role, it can be said that as a Legume, it fixes nitrogen in the soil. It can yield up to 34 tons per acre (half of that in semiarid climates) and can be used effectively in crop rotation or mixed with corn in a Milpa<\/em>.<\/p>\n

Boiled and pureed to substitute potatoes is an unimaginable way for me to consume j\u00edcama<\/em> but for some people it\u2019s common practice. It can also be cut in strips, baked and be called \u201cj\u00edcama french fries,\u201d another strange way for me to treat this noble root. Something that is not fried and it is definitely not French can be insulting to French people and some others including myself.<\/p>\n

A few years ago, it occurred to me that I could use j\u00edcama<\/em> in fish ceviche. I cut the j\u00edcama<\/em> in bite sizes similar to those of white fish, mixing two parts of fish for one part of j\u00edcama<\/em>. Letting it sit to marinate in lemon juice for 20 minutes in the fridge, j\u00edcama<\/em> did not lose its texture and absorbed the flavor of the marinad (details in a recipe below). Some time later, I thought of preparing a cylinder shaped ceviche mixing fresh shrimp, avocado and j\u00edcama,<\/em> as it worked fine with the fish, it worked wonders with shrimp! This idea is illustrated in the recipe below. My experiments’ results make me think that the j\u00edcama<\/em> option needs to be researched furthermore.<\/p>\n

A long time has passed since I enjoyed j\u00edcama con lim\u00f3n y chile piqu\u00edn<\/em> after school, but the pleasure could be easily replicated today. Nowadays, however, I prefer the use of j\u00edcama<\/em> with fish and shrimp. My next take will be a grilled chipotle marinated octopus with j\u00edcama<\/em> in a tostada, if you happen to test it first, let me know how it went… Hasta la pr\u00f3xima! <\/em><\/p>\n

Recipes for J\u00edcama Jamboree<\/h2>\n

Ceviche de Pescado y J\u00edcama<\/h3>\n

\"Ceviche<\/strong><\/p>\n

Ideal starter for a summer lunch. Fresh and healthy and will take only a few minutes to prepare.<\/p>\n

Ingredients<\/h4>\n