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Pati's Mexican Table : TV Recipes

Pati Jinich

FRESH JíCAMA AND ORANGE PICO DE GALLO
Pico de jí­cama y naranja
Makes 8 servings

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 (not salted) peanuts, chopped and toasted

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.


Comments

This looks absolutely delicious! I’m so glad to have found your site. I’ve been eating more Mexican food in Korea these days than local dishes.

Hola Samuel, Thank you for writing. I’m glad you found the site too. Maybe you will have to go to Mexico next.



This recipe looks amazing Pati – but I’m having trouble finding jícamas. Is there a good substitue for this that I might be able to find at a local grocery store? Thanks – found your show about 3 months ago and love it.


started eating Jicama this winter, and pleased that just yesterday (4MAY) I saw your show and can’t wait to make this for my family and neighbors.

Thank you, Andrea! I’m so happy you found the show!!



hi again, pati!

i grew up in the philippines eating jicama (singkamas in tagalog) as an after-school snack – batons soaked for a few minutes in vinegar, then dipped in sal! .. these days i just soak (as with cucumbers) in Marukan garlic seasoned rice vinegar.

this recipe is a keeper; will be a nice refreshing side for rich and/or spicy food .. i may add some avocado cubes – and Tajin!

thank you again for being YOU ..

Thank you for your message Malu!




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