INGREDIENTS

4 small jicamas peeled

200 grams NAVARRO® Manchego Cheese 

2 American cucumbers

2 tablespoons mayonnaise

3 Surimi bars

3 tablespoons chopped celery

2 spring onions

2 tablespoons soy sauce reduced in sodium

1 cup fresh cilantro

Serrano pepper (optional)

PREPARATION

1. Peel and chop cucumber and celery, leaving the cuts the same size. Mince onion, including part of the tail.

2. Chop surimi in small squares and the same size as NAVARRO® Manchego cheese, place everything in a deep bowl combine with mayonnaise and soy sauce, add chopped cucumber and celery, carefully. Refrigerate for 20 minutes. Rectify flavor and season.

3. Add the chopped serrano pepper to taste.

4. Cut thin slices of jicama and cut into rectangles of about 2x4cms (soak in water once cut, to prevent them from drying and breaking).

5. Place the jicama bases on plates and add the surimi mixture on top. Serve immediately.