Salad: Mexico – Yucatan Peninsula Mexico (Quintana Roo) – Ensalada de Jícama y Naranja

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (450 g) jicama, peeled and cut into 1/4 in (6 mm) matchsticks
- 3 medium oranges, peeled and segmented (supremes), about 1 lb (450 g) total
- 1/2 small red onion, thinly sliced, about 2 oz (60 g)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) fresh orange juice (from trimming the segments)
- 1 tbsp (15 ml) neutral oil (canola or mild olive oil)
- 1 tsp (5 g) chile en polvo (chile piquin or Tajin), plus extra to taste
- 1/2 tsp (3 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper (optional)
- 1 tsp (5 ml) honey or agave syrup (optional, to balance acidity)

Instructions

Short Description:
A bright, crunchy salad of crisp jicama and local sweet oranges dressed with lime, a touch of oil, and regional chile powder for a balance of refreshing citrus and warm heat. It is served chilled as a light starter or accompaniment.

Regional Notes:
This Quintana Roo (Yucatan Peninsula) version highlights local sweet oranges paired with jicama and the region's fondness for bold, spicy accents—using chile en polvo (such as chile piquin or Tajin) rather than creamy dressings common elsewhere. The simple citrus-lime dressing keeps the salad bright and lets the fresh produce shine.

1. Prepare the oranges: working over a bowl to catch juices, trim top and bottom, cut away peel and pith, then segment (supreme) the oranges. Reserve any juice for the dressing.
2. Cut the peeled jicama into 1/4 in (6 mm) matchsticks so pieces are similar size to the orange segments.
3. Thinly slice the red onion. If you prefer milder onion, soak the slices in cold water for 5 minutes, then drain.
4. Make the dressing: in a small bowl whisk together the lime juice, reserved orange juice, oil, chile en polvo, salt, pepper (if using), and honey (if using) until combined. Taste and adjust salt or chile to preference.
5. In a large bowl gently combine the jicama, orange segments, drained onion, and chopped cilantro. Pour the dressing over the salad and toss lightly to coat without breaking the orange segments.
6. Chill the salad in the refrigerator for 15–30 minutes to let flavors meld. Before serving, taste and adjust seasoning, sprinkle with a little extra chile en polvo if desired, and garnish with a few cilantro leaves. Serve cold.