Fresh Jicama and Orange Pico de Gallo
FRESH JÍCAMA AND ORANGE PICO DE GALLO
Pico de jícama y naranja
Makes 8 servings
large or 2 small jícamas, 1 1/2 pounds, peeled and cut into sticks
oranges, peeled and separated into segments or sliced
freshly-squeezed lime juice
kosher or sea salt, or more taste
dried ground chile Piquín or Tajín, or to taste
shelled roasted (not salted) peanuts, chopped and toasted
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.