Yield: 6 Servings
|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