Rustic Jícama Appetizer with Red Chile and Lime

Page 92

Cuisine: Mexican | Course Type: Appetizers

(2 reviews)

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Tags: colorful crunchy challenge

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Light, fresh, and crunchy. I served this appetizer as a salad. It contains jicama, cucumbers, oranges, radishes (skipped those), marinated in lime juice for about 20 minutes. It is then topped by pickled onions (optional, I used them, easily made), cilantro, and ground up dried chiles. The recipe suggests guajillo peppers, and I found lovely ones in the market. I ground them up in an old coffee grinder. The pepper gave the dish a beautiful deep red color, but my peppers were so mild that they hardly added any flavor.

This was enjoyed by the whole family.

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