Salad: Mexico – Campeche, Yucatan Peninsula – Ensalada de Jícama y Naranja

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

- 4 cups (400 g) jícama, peeled and cut into matchsticks (julienned)
- 2 large sweet oranges, segmented (about 12–14 segments) and reserve 2 tbsp (30 ml) juice
- 1/2 small red onion, very thinly sliced (about 1/4 cup / 40 g)
- 1/2 cup (50 g) thinly sliced radishes (about 3–4 radishes)
- 1/4 cup (15 g) fresh cilantro leaves, coarsely chopped
- 3 tbsp (45 ml) fresh lime juice (from 1–2 limes)
- 2 tbsp (30 ml) reserved fresh orange juice
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- 1 tsp (5 g) chile en polvo or Tajin (adjust to taste)
- 1/2 tsp (3 g) coarse sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Lime wedges and extra chile powder for serving (optional)

Instructions

Short Description:
A crisp, refreshing salad combining crunchy jícama and sweet orange segments dressed with lime, a touch of orange juice, and chile for the signature Yucatecan contrast of sweet, tart, and spicy flavors. Serve chilled as a light starter or accompaniment.

Regional Notes:
This Campeche/Yucatan version emphasizes sweet local oranges and the crunchy jícama texture, finished simply with lime and chile powder rather than creamy dressings found elsewhere. The use of chile en polvo (or Tajin-style seasoning) and bright citrus reflects coastal Yucatecan preferences for tangy, lightly spiced fruit-and-vegetable salads.

1. In a large bowl combine the julienned jícama, orange segments, thinly sliced red onion, and radishes.
2. In a small bowl or jar whisk together the lime juice, reserved orange juice, olive oil (if using), chile en polvo, sea salt, and black pepper until well blended.
3. Pour the dressing over the jícama-orange mixture and toss gently to coat all pieces evenly.
4. Fold in the chopped cilantro, taste, and adjust seasoning with more salt, lime, or chile powder as needed.
5. Let the salad rest in the refrigerator for 10–15 minutes to allow flavors to meld, then give a final toss.
6. Serve chilled or at cool room temperature with lime wedges and a light sprinkle of extra chile powder if desired.