Jicama and mandarin orange salad: Ensalada xec
This refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida's Los Dos cooking school.
- 1 ½ pounds jicama, peeled and cut into julienne strips
- 1 lime
- ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orange juice
- 1 small cucumber, peeled, seeded and coarsely diced
- 5 mandarin oranges, peeled and sectioned, seeds removed
- 3 small, dried chiles, finely chopped
- 3 tablespoons cilantro, chopped
- salt to taste
Step 1: Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub it liberally with lime juice. Cut jicama into julienne strips. Toss in a large bowl with orange juice.
Step 2: Peel cucumber, seed and dice. Meanwhile, peel oranges and separate into sections, removing any seeds. Toss oranges and cucumber with jicama.
Step 3: Add chile and cilantro. Toss and check for seasonings. Refrigerate until ready to serve.
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