Traditional Mexican Appetizer

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

1 medium jicama, peeled and cut into thin matchsticks (about 3 cups / 375 g)
1 English cucumber, halved, seeded, and thinly sliced
1 ripe mango, diced small
4 radishes, thinly sliced
1/4 small red onion, very thinly sliced
1 jalapeño, seeded and minced
1/2 cup cilantro leaves, chopped (about 15 g)
2 tbsp toasted pepitas (pumpkin seeds) (30 g)
Zest of 1 lime
Juice of 2 limes (about 3 tbsp / 45 ml)
1 tbsp extra-virgin olive oil (15 ml)
1 tsp Tajín or chili-lime seasoning (or 3/4 tsp chili powder + pinch of lime zest)
1/4 tsp ground cumin
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
12 small butter lettuce or little gem leaves, rinsed and dried
2 tbsp crumbled cotija or queso fresco (optional) (15 g)

Instructions

1. In a large bowl, combine jicama, cucumber, mango, radishes, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together lime zest, lime juice, olive oil, Tajín (or chili powder blend), cumin, salt, and black pepper until emulsified.
3. Pour the dressing over the salad mixture and toss to coat evenly. Let sit 10–15 minutes to lightly marinate and meld flavors.
4. If pepitas are not pre-toasted, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes; cool slightly.
5. To assemble, spoon the marinated salad into lettuce leaves. Top with toasted pepitas and cotija, if using.
6. Serve immediately with lime wedges. Taste and adjust salt or lime at the table as desired.