Jicama Rollitos with Crabmeat and Cilantro Vinaigrette
Chef Miguel Espinoza of Café Frida - New York, NY
Adapted by StarChefs.com
April 2007

Yield: 20 Rollitos


  • 1 pound jumbo crabmeat, cleaned
  • 4 scallions, sliced
  • ¼ cup cilantro, chopped
  • 2 jalapenos, seeded and sliced
  • ¼ cup limejuice
  • ¼ cup olive oil

  • 2 cups cilantro
  • 1 ounce white onion
  • 1 garlic clove
  • 1 jalapeno
  • 3 Tablespoon white vinegar
  • 3 Tablespoons lime juice
  • ½ cup olive oil

    To Assemble:
  • 2 jicamas, finely sliced on the mandolin


For the Filling:

Mix the crabmeat, scallions, cilantro and jalapeños and taste for salt and jalapenos.

For the Vinaigrette:
Put all the vinaigrette ingredients in a blender except for the olive oil. Once the mixture is smooth and blended, start to add the olive oil in three parts.

To Assemble:
Put a slice of jicama on a plate, top with a ½ ounce of filling and roll it up. Drizzle the vinaigrette on top and serve.

Tequila Cocktail Pairing:
Junior Merino’s Orchestrated Harmony


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