LOS ANGELES, January 2012—In the Yucatan, Xec is served in cantinas with toothpicks and cold beer. Diced grapefruit can be added for even more Vitamin C.
Make this soon with all the in season citrus.
Xec, jicama citrus salad
(Serves 6 – 8)
3 Texas or Valencia oranges, peeled and diced
3 mandarins, peeled and diced (or 1 cup canned mandarins, drained)
1/2 – 3/4 cup peeled and diced jicama
4 sprigs of cilantro, finely chopped
Juice of 1/2 lime
Sabores Yucatecos, a Culinary Tour of the Yucatan
1/2 teaspoon salt
1/2 teaspoon (or to taste) dried cayenne pepper or toasted and crushed guajillo chile
Salad greens (optional)
Toss all of the ingredients together in a bowl. Adjust salt.
Grapefruit can also be added.
Recipe and photo from Sabores Yucatecos: A Culinary Tour of the Yucatán (WPR Books: Comida, 2012), by Chef Gilberto Cetina, Katharine A. Diaz and Gilberto Cetina, Jr.
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer to Great-taste Magazine.
If you have a great restaurant, recipe or food you’d like to share please send an email. You can reach her at mensingabakes2@gmail.com.
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