Appetizer: Mexico – Tacitas de Ensalada de Jícama y Cítricos con Cacahuates al Chile y Lima (Jicama-Citrus Salad Cups with Chili-Lime Peanuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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 matchsticks (about 3 cups / 375 g)
1 English cucumber, halved lengthwise, seeded, thinly sliced (about 2 cups / 240 g)
2 medium oranges, segmented, plus 2 tbsp (30 ml) reserved juice
1/4 small red onion, very thinly sliced
1 small jalapeño, thinly sliced (optional)
1/2 cup fresh cilantro leaves, roughly chopped (about 15 g)
2 limes, zested and juiced (about 4 tbsp / 60 ml juice)
1 tbsp honey or agave
1 tbsp extra-virgin olive oil
3/4 tsp Tajín or chili powder, divided, plus more to taste
1/2 tsp kosher salt, plus more to taste
1/3 cup roasted salted peanuts, roughly chopped (about 45 g)
12 small butter lettuce or little gem leaves

Instructions

1. In a large bowl, combine jicama, cucumber, red onion, jalapeño (if using), and cilantro.
2. Whisk the dressing: in a small bowl, mix lime juice and zest, reserved 2 tablespoons orange juice, honey, olive oil, 1/2 teaspoon Tajín (or chili powder), and kosher salt until dissolved.
3. Pour the dressing over the vegetables and toss to coat. Gently fold in the orange segments. Chill 10–15 minutes to lightly marinate.
4. In a separate small bowl, toss the chopped peanuts with the remaining 1/4 teaspoon Tajín (or a pinch of chili powder) to coat.
5. Assemble: lay out the lettuce leaves and spoon the salad into each cup. Top with the chili-lime peanuts.
6. Finish with an extra squeeze of lime and a light sprinkle of Tajín, to taste. Serve immediately for maximum crunch.