This dish — meant to be eaten with your fingers or with wooden picks — is a light, refreshing hors d'oeuvre to complement tequila. The recipe is a take on the jicama and cucumber spears that are a popular Mexican street snack.
Oranges, jicama, and cucumber can be cut 3 hours ahead and chilled separately in sealed plastic bags.
Recipe information
Total Time
20 min
Yield
Makes 8 hors d'oeuvre servings
Ingredients
Preparation
Step 1
Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.
Step 2
Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.
Step 3
Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne.
Step 4
Serve with remaining orange wedges.
