Fresh Jícama and Orange Pico de Gallo

Name: Fresh Jícama and Orange Pico de Gallo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 large or 2 small jícamas (1 1/2 pounds, peeled and cut into sticks); 3 oranges (peeled and separated into segments or sliced); 3 tablespoons freshly squeezed lime juice; 3 tablspoons olive oil; 1 teaspoon kosher or sea salt (or more taste); 1 tablespoon dried ground chile Piquín or Tajín (or to taste); 1/2 cup shelled roasted peanuts (chopped and toasted, not salted)

Pico de jícama y naranja

8 servings

Pati Jinich

Course: Side Dish

Cuisine: Mexican

Keyword: Jicama, lime, orange, Peanuts, Pico de Gallo, piquín chiles, tajin

Author:Pati Jinich

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Fresh Jícama and Orange Pico de Gallo recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”

Ingredients

1 large or 2 small jícamas, 1 1/2 pounds, peeled and cut into sticks
3 oranges, peeled and separated into segments or sliced
3 tablespoons freshly squeezed lime juice
3 tablspoons olive oil
1 teaspoon kosher or sea salt, or more taste
1 tablespoon dried ground chile Piquín or Tajín, or to taste
1/2 cup shelled roasted peanuts, chopped and toasted, not salted

To Prepare

In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.
Place the jícamas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.