Best Avocado Jícama Salsa With Yuca Chips Recipes

Avocado Jícama Salsa with Yuca Chips image

Time 30m

Yield Makes about 3 cups

Number Of Ingredients 8

2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil
Accompaniment: yuca chips

Steps:

Yuca Chips image

Yield Makes 6 servings

Number Of Ingredients 4

2 to 2 1/2 lb fresh yuca (cassava), trimmed
About 7 cups vegetable oil
Kosher salt for sprinkling
Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer

Steps:

Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt.

Latin-American Filet Mignon with Avocado and Jicama Salsa image

Provided by Tyler Florence

Categories main-dish

Time 2h32m

Yield 2 to 4 servings

Number Of Ingredients 16

2 (8-ounce) filet mignon steaks
Kosher salt and coarsely ground black pepper
2 tablespoons olive oil
4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, sliced
6 red grape tomatoes, halved
4 garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
1 teaspoon kosher salt

Steps:

Preheat oven to 450 degrees F. Season filet mignon steaks generously with salt and pepper. In a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Pan-sear the steaks, only on 1 side, for 2 minutes until a crust forms. Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.
To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss gently to coat. Serve the steaks, crust side up, with salsa and remaining chimichurri.
To prepare the Chimichurri: Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow the flavors to marry.