Appetizer: Mexico – Tazas de Lechuga con Jícama y Chile Limón (Lettuce Cups with Jicama and Chili-Lime)

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 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

12 small butter or gem lettuce leaves
2 cups (250 g) jicama, cut into thin matchsticks
1 cup (115 g) radishes, thinly sliced
1 cup (130 g) cucumber, small dice
1 orange, segmented (reserve 1 tbsp / 15 ml juice)
1 avocado, small dice
1 / 4 cup (40 g) red onion, very thinly sliced
1 / 4 cup (15 g) fresh cilantro, chopped
1 / 3 cup (45 g) pepitas (pumpkin seeds), toasted
1 oz / 28 g cotija cheese, crumbled (optional)
Zest of 1 lime
Juice of 2 limes
1 tbsp (15 ml) rice vinegar (or white wine vinegar)
1 tbsp (15 ml) honey or agave nectar
2 tbsp (30 ml) extra-virgin olive oil
1 / 4 tsp ground cumin
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tsp chili powder or Tajín
1 tsp fresh lime juice
Pinch of salt

Instructions

In a small bowl, toss the warm toasted pepitas with chili powder (or Tajín), 1 teaspoon lime juice, and a pinch of salt. Set aside to dry and crisp.
Make the dressing: In another bowl, whisk lime zest, lime juice, reserved orange juice (1 tablespoon), rice vinegar, honey, olive oil, cumin, 1/2 teaspoon salt, and black pepper.
In a large bowl, combine jicama, radishes, cucumber, red onion, and cilantro. Pour over the dressing and toss to coat. Let sit 10 minutes to lightly pickle and chill.
Gently fold in the orange segments and avocado. Taste and adjust seasoning with salt and pepper.
Arrange lettuce leaves on a platter. Spoon the salad into each leaf, then sprinkle with the chili-lime pepitas and cotija (if using).
Serve immediately as crisp, refreshing bites to balance the rich, earthy heat of Chile Colorado.