Appetizer: Mexico – Tazas De Jicama (Citrus Jicama Crunch Cups)
Serving Size: 6
Approximate Time
Prep
10 min
Cook
0 min
Additional
10 min
Total
20 min
Ingredients
1 small jicama, peeled and cut into matchsticks (about 3 cups / 375 g) 1 large cucumber, seeded and diced 1 / 2 small red onion, very thinly sliced 1 small orange, zested and juiced (about 1 / 4 cup / 60 ml juice) 2 tbsp (30 ml) fresh lime juice 1 tbsp (15 ml) extra-virgin olive oil 1 tsp honey (optional) 1 small jalapeño, seeded and minced (optional) 1 / 3 cup (15 g) chopped fresh cilantro 1 / 3 cup (40 g) toasted pepitas (pumpkin seeds) 1 / 2 tsp chili powder or Tajín 1 / 2 tsp kosher salt, plus more to taste 1 head butter lettuce or 2 heads endive, leaves separated Lime wedges, for serving (optional)
Instructions
In a large bowl, whisk together orange zest and juice, lime juice, olive oil, honey (if using), chili powder or Tajín, and salt until combined. Add jicama, cucumber, red onion, jalapeño (if using), and cilantro to the bowl. Toss to coat evenly. Let stand 10 minutes to lightly marinate and soften. Fold in toasted pepitas. Taste and adjust seasoning with more salt or lime juice as needed. Spoon the crunchy mixture into lettuce or endive leaves to form bite-size cups. Serve immediately with lime wedges for squeezing over the top.
Nutrition Information
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