Author Notes
This is an incredibly popular and easy appetizer to make. It's great for the vegetarians that are vastly increasing in numbers. I like it because it has crunch and zing. —Judy at My Well Seasoned Life
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Ingredients
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1
Large jicama. Try to find one that is squat so that it's easier to slice
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1
Ripe mango diced
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1/4
Red onion diced (about 1/2 cup)
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1/2
red pepper diced
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1
lime zested and juiced
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1/2-1
serrano pepper finely chopped (the amount will depend on how spicy you want the salsa
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1/4 cup
cilantro coarsely chopped
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salt and pepper
Directions
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Peel the jicama. The easiest way is to cut the top and bottom so that the orb lies flat on the table. With a sharp paring knife, start from the top and shave off the outside skin.
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Trim the round jicama so that it looks like a white brick. Then slice into 1/4 inch strips. Cut the slices into triangles.
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In a medium bowl add the mango, onion, pepper, lime zest and juice. Toss. Adjust seasoning with salt and pepper. Add the diced avocado.
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Place triangles on serving dish. Place a generous tablespoon of the mango salsa on the triangles.
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