Ensalada Xec - Mayan Citrus and Jicama Salad

Ensalada Xec - Mayan Citrus and Jicama Salad

This spicy citrus and jicama salad is a refreshing start to a rich main course and is great eaten alone as a snack or light lunch. Jicamas can be found in most markets in the US and Mexico. It is easy to handle and use.

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Course: Appetizer, Lunch, Salad, Snack

Cuisine: Mexican, Yucateco Mexican

Prep Time: 20

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Covered bowl

Ingredients

1 lb Jicama
2 large Navel oranges, sectioned
3 large Mandarin oranges, sectioned
2 large Pink/red grapefruits, sectioned
2 medium Limes
4 tbsp Cilantro, chopped
1 Habanero pepper, finely chopped
½ tsp Sea or Kosher salt

US Customary - Metric

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Instructions

Peel Jicama and slice into small sticks. Put in a covered bowl, squeeze in the juice of 1 lime, toss, cover, and refrigerate.
Peel and cut out section of citrus fruits. Be sure to remove any of the bitter white pith. Place sections in a large bowl and squeeze any remaining juice on top.
Add cilantro and hot pepper to the same bowl. Gently mix everything together.
Add chilled Jicama sticks to the bowl, toss well and top with salt.

Notes

Habanero pepper are very hot. Heat can be reduced by removing any seeds and cutting out the ribs or just using half.
If Habaneros (similar to Scotch Bonnets) aren't available, a single Jalapeno or serrano pepper may be substituted.
Whatever you do, don't rub your eyes after cutting peppers.

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