• Cooking Time: 1-2 hours refrigeration
  • Servings: 4
  • Preparation Time: 15 minutes


I came up with this recipe after having a variation of it at a Central Mexico restaurant. It pairs nicely with rich, fatty fish such as salmon.


  • 1 medium size jicama
  • 1 medium size cucumber
  • 1 medium size jalepeno pepper
  • zest of 1 lime
  • juice of 3 limes
  • 1/4 cup (more or less) olive oil
  • salt and pepper to taste


  • Peel jicama and julienne into thin strips (a mandolin works great for this)
  • Julienne the cucumber into thin strips, with or without peel.
  • Slice jalepeno pepper, horizontally, into VERY thin rounds
  • Combine vegetables in a bowl
  • Add lime zest, lime juice, olive oil and salt and pepper. Toss to mix.
  • Refrigerate for 1-2 hours.
  • Serve.

Categories: Misc. Salad 
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