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. Ingredients
4 navel oranges 1 small jicama (1 lb), peeled and quartered lengthwise 1/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise Cayenne to taste
Preparation
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.
Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.
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.
Serve with remaining orange wedges.
Cooks' note:
Oranges, jicama, and cucumber can be cut 3 hours ahead and chilled separately in sealed plastic bags.
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