Yield: 1 Servings
|1 \N||Jicama (about 6\" in diameter), peeled and chopped|
|3 \N||Serrano chiles, stemed and minced -or-|
|2 \N||Jalapeno chiles, stemed and minced|
|8 \N||Mint leaves, chopped|
|\N \N||Lettuce leaves|
Put the chopped jicama in a bowl. Squeeze the limes and pour the juice over the jicama. Mix chopped chiles and mint leaves into jicama and lime juice.
Serve on lettuce leaves.
>From the book:
Shoppers and Mercado Libertad wouldn't think of buying jicama without the tuber's leaves attached. "No leaves is the sure sign of age," claims Senora Anguiano at her stall of precisely arranged vegetables, netxt to a three-foot pile of freshlyunearthed jicama,...a large tuber with a sweet taste and the texture of water chestnuts. People of Jalisco eat refreshing jicama often, as a minced salsa ingredient, sliced in green salads, sliced into spear and sprinkled with chile powder, or chopped in picardia. Senora Anguiano's daughters, both teenagers, love huge amounts of this low-calorie, delicious, easy-to-prepare salad.
Note: probably won't find them with leaves on in the US.
Recipe by: A Cook's Tour of Mexico, p. 30 Posted to MC-Recipe Digest V1 #545 by Lou Parris <lbparris@...> on Mar 28, 1997