Description

This refreshing and crisp Mayan citrus salad is a healthy snack that comes from the Yucatan area of Mexico. This recipe is naturally gluten-free, dairy-free, vegetarian and vegan-friendly.

Ingredients

Scale

1 pound of jicama, sliced into small sticks
2 large navel oranges, sectioned
3 large mandarin oranges, sectioned
2 pink or ruby red grapefruit, sectioned
juice of 2 limes
3–4 tablespoons finely chopped cilantro
1/2 habanero chile, finely diced
1/2 teaspoon sea salt or more to taste (I like Maldon flaked sea salt)

Instructions

Peel and slice the jicama into small sticks. Put in a bowl or tupperware and squeeze the juice of one lime over the jicama, cover and refrigerate.
Next, peel and section the oranges, mandarins and grapefruit and place in a large bowl. (To section citrus, slice one end off and then use a sharp paring knife to remove the peel completely. Make sure there is no white pith left behind.) After you section the citrus, you’ll be left with the middle and a little bit of flesh. Squeeze the remaining juice out of each, into the bowl with the sectioned oranges, mandarins and grapefruit.
Finely chop the habanero chile and 3-4 tablespoons of fresh cilantro and add to the bowl. Gently stir with a wooden spoon or spatula to mix.
Now add the chilled jicama to the bowl, squeeze the juice of the other lime over the top and lightly toss the jicama and citrus together. Sprinkle the sea salt over the top and serve.

Notes

If not serving right away, you can chill in the refrigerator for up to three days in a glass bowl with an airtight lid.

If you’re worried the habanero will be too spicy, remove the veins and seeds on the inside before dicing and tossing with the rest of the ingredients. If you like it spicy, use a whole habanero chile.

Keywords: ensalada xec, jicama citrus salad, jicama, orange, grapefruit, tangerine, cilantro, habanero