Ensalada de Jicama con Naranja (Jicama-Orange Salad) Serves 6
Jicama (pronounced "Hee-kah-mah") is a beet-shaped root vegetable with white, starchy flesh and light brown skin. It comes in all sizes and is usually eaten raw. Here's a variation on how Mexicans traditionally eat jicama — sprinkled with fresh lime juice, salt and powdered, dried chile. The pequin (pronounced "pee-keen") used in this salad is an intensely hot, 1/4-inch long red chile.

Prep Time: 15 minutes

8 oranges, peeled and sliced crosswise
1 large red onion, finely chopped plus thin slices for garnish
2 cups jicama, peeled and chopped into 1/2-inch cubes
1 cup cilantro, chopped
1/2 teaspoon powdered pequin chile
1/2 teaspoon sea salt

1. Arrange half of the oranges on a platter.

2. Toss the onion, jicama, cilantro, chile powder and salt together and layer half of this mixture over the orange slices. Make another layer with the remaining oranges. Place the rest of the jicama mixture on top. Garnish with cilantro leaves and thin slices of red onion.