Rustic jicama appetizer with red chili and lime
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Jicama; peeled, halved and sliced 1/4-inch thick |
| 2 | smalls | Cucumbers; halved, seeded, 1/4-inch slices on diagonal |
| 3 | Seedless oranges; peeled, pith removed, halved, cut crosswise 1/4-inch slice | |
| 6 | Radishes; thinly sliced | |
| 2 | Limes; juice of | |
| Salt; about 1/2 teaspoon | ||
| 2 | teaspoons | Powdered dried chilies; or to taste |
| ⅔ | cup | Pickled red onions; optional |
| ⅓ | cup | Roughly chopped cilantro plus a few sprigs for garnish |
Directions
Mix the jicama, cucumbers, oranges, radishes and lime juice in a large bowl. Let marinate about 20 minutes, then season with salt.
Pile onto a serving platter and drizzle with juices. Sprinkle liberally with the powdered chile, top with the pickled onions and strew with chopped cilantro. Garnish with cilantro sprigs.
Yield: 8 appetizer servings
Recipe by: Cooking Live Show #CL8916 Posted to MC-Recipe Digest V1 #691 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997