Retro Recipe Redo #11 Veggie Tartar

Looks like Beef Tartar. But Tastes Like a Mexican Treat

Veggie Tartar

Canned Beets

1 Large Jicama

1/2 teaspoon Calcium Lactate
2 gms Sodium Alginate
2 cups Water
1/2 cup pure Carrot Juice or Mango Juice
1/2 teaspoon TAJIN

This Mould

Spiralize then finely chop the Jicama. Drain the beet juice into a bowl and add the chopped Jicama.
Use the beets for something else.
 Let it soak for half hour, then drain.

Dissolve the alginate in the water in a Bullet Blender. Place in the fridge for 20 mins.

Combine the carrot or mango juice, the Tajin and the calcium lactate in a bowl thoroughly and pour it into the moulds and place in the freezer. 

Once frozen pop them out and place in the sodium alginate solution to thaw.

Carefully spoon the dyed Jicama into a bowl and make a little concave nest at the top.
Nestle an "egg yolk" on the top, serve with fresh ground pepper.

To eat, break the yolk with a spoon and allow the liquid inside to spill over the Jicama and mix to eat.