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Crab, Cucumber and Jícama Salad

4 servings
Ensalada de Cangrejo, Pepino y Jícama


  • 6 tablespoons freshly squeezed lime juice
  • Zest of 2 limes
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • kosher or coarse sea salt, to taste
  • freshly ground black pepper, to taste
  • 1 small jícama, peeled and julienned
  • 1 large English cucumber, peeled, seeded and julienned
  • 3 scallions, thinly sliced
  • 1/4 cup roasted peanuts, crushed , or more to taste
  • 2 tablespoons chopped cilantro
  • 1 pint jumbo lump crab meat, picked through thoroughly for cartilage and shells
  • Romain lettuce, to accompany (optional)
  • Tostadas, homemade or store-bought, or crackers, to accompany (optional)

To Prepare

  • In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.
  • Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.