Ensalada de jicama (jicama salad)

Yield: 6 Servings

Measure Ingredient
1 large Jicama (about 1-1/2 pounds), peeled
1 tablespoon Fresh cilantro, finely chopped
1 teaspoon Salt, or to taste
¾ cup Seville orange juice
1 large Sweet orange, peeled & thinly sliced

Cut jicama into ¼" cubes. Add cilantro, salt, and Seville* orange juice and set aside to season for at least an hour. Serve the salad garnished with the orange slices.

Note: If you can't get Seville oranges, an acceptable substitute is: 1 teaspoon finely grated grapefruit rind, 3 T. orange juice, 3 T grapefruit juice, 2 T lemon juice.

Recipe by: Cuisines of Mexico, p. 315 Posted to MC-Recipe Digest V1 #545 by Lou Parris <lbparris@...> on Mar 28, 1997

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