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Fresh Jí­cama and Orange Pico de Gallo

8 servings
Pico de jí­cama y naranja


  • 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.