Ensalada de jicama (jicama salad)
6 Servings
Ingredients
| Quantity | 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 |
Directions
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