Ensalada De Jicama (Jicama Salad) Recipe - Cooking Index
1 | Jicama - (about 1-1/2 (large) pounds), peeled | |
1 tablespoon | 15ml | Fresh cilantro - finely chopped |
1 teaspoon | 5ml | Salt - or to taste |
3/4 cup | 177ml | Seville orange juice |
1 cup | 237ml | Sweet orange - peeled and thinly (large) |
Sliced |
Cut jicama into 1/4" 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.
Source:
Cuisines of Mexico, p. 315
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