Description
Pronounced “check,” meaning “mixture” or “revoltijo” in Mayan, this Yucatecan salad is tangy, sweet, spicy, loaded with vitamin c and the perfect way to start off the day. Traditionally served for the Hanal Pixán holiday, the day of the dead celebration in Yucatan. Hanal means “food” and pixán means “soul that gives life to the body.” A great accompaniment to hardy, high fat meals such as fried eggs or tamales.
Ingredients
Scale
- 1 ½ cups jicama, sliced in matchsticks
- 2 tablespoons lime juice
- 3 navel oranges
- 1 large grapefruit
- 2 mandarins
- ¼ cup fresh cilantro, finely chopped
- ½ teaspoon sea salt
- 2 tablespoons dried pequin chiles, crushed
Instructions
- Combine jicama, lime juice and juice of one orange in a large bowl, stir to coat well. Set aside.
- Peel grapefruit, mandarins and remaining oranges and separate wedges. Using a small knife, remove as much of the pith as possible and chop into bite sized pieces. Add to bowl with jicama and juices.
- Add cilantro, salt and crushed pequin chiles. Toss to mix well. Serve.