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Escabeche

Yield 6 servings (serving size: about 2/3 cup)
A Spanish dish, escabeche traditionally features cooked fish. The vegetables in this vegetarian adaptation marinate in a tart lemon mixture.

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 12 cups water
  • 5 cups coarsely chopped green cabbage
  • 1 cup (3-inch) julienne-cut peeled jicama
  • 1 cup (3-inch) julienne-cut peeled carrot
  • 1 cup (3-inch) strips red bell pepper
  • 1 cup coarsely chopped fresh cilantro
  • 1/3 cup thinly sliced radishes
  • 2 tablespoon thinly sliced green onions

How to Make It

  1. Combine first 7 ingredients in a small bowl, stirring with a whisk.

  2. Bring 12 cups water to a boil in a stockpot. Add cabbage; cook 5 minutes or until tender. Drain and plunge cabbage into ice water; drain. Place cabbage in a large bowl. Add jicama and remaining ingredients. Drizzle with juice mixture; toss well to coat. Cover and chill 1 hour.