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Toss the jicama and cucumber in a large bowl.
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Juice two of the limes.
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Add the lime juice, cilantro leaves, and salt and allow to marinate, covered, for 30 minutes at room temperature or in the refrigerator.
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Right before serving, sprinkle with the cayenne and taste for seasoning.
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Add more salt, if necessary and toss.
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Transfer the salad to a serving bowl.
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Cut the remaining lime into quarters.
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Garnish the salad with sprigs of fresh cilantro and extra lime wedges.
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INGREDIENTS
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Jicama
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Jicama is a root vegetable that is very commonly found in Mexico.
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It has a crunchy texture and a very mild, somewhat sweet, flavor.
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It is used mostly for its texture because its mild taste acts as a blank canvas, absorbing the flavors that surround it.
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Cucumber
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Feel free to use whatever type of cucumber you have on hand.
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I like using the English seedless variety since you can leave the skin on, which will add color to the salad.
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TECHNIQUES
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Cutting Jicama
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Jicama has a very thin skin, but because it is inedible, it must be removed.
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The best way to do this is with your knife.
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Just cut off the skin, as you would with a cantaloupe or any other type of melon.
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You want to remove all the brown skin and be left with just the milky white interior.
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Once peeled, you can then slice the jicama and cut it into the shape and size of your choice.
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ADVANCE PREPARATION
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This salad gets better with time.
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You can make it the night beforejust make sure to keep it in the refrigerator.
