Posts tagged Lime Juice
Jicama and mandarin orange salad: Ensalada xec
Feb 10th
This refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida’s Los Dos cooking school.
Ingredients
1 ½ pounds jicama, peeled and cut into julienne strips1 lime¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orange juice1 small cucumber, peeled, seeded and coarsely diced5 mandarin oranges, peeled and sectioned, seeds removed3 small, dried chiles, finely chopped3 tablespoons cilantro, choppedsalt to taste
Step 1: Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub it liberally with lime juice. Cut jicama into julienne strips. Toss in a large bowl with orange juice.
Step 2: Peel cucumber, seed and dice. Meanwhile, peel oranges and separate into sections, removing any seeds. Toss oranges and cucumber with jicama.
Step 3: Add chile and cilantro. Toss and check for seasonings. Refrigerate until ready to serve.
Link to source articles
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
Cooking in the Yucatan: Bright flavors and unique ingredients
Christmas Eve salad: Ensalada de noche buena
Feb 6th
Lettuce, beets and jicama are usually part of a Mexican Christmas Eve salad, or ensalada de Noche Buena.
© Daniel Wheeler, 2009
This salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the table.
Here is a basic version from Central Mexico; feel free to create your own version.
Ingredients
1 head lettuce1 pound small beets, cooked, peeled and thinly sliced1 jicama, cut into matchsticks4 oranges, peeled and sliced into rounds4 apples, sliced into thin wedges3 limes, 1 juiced and 2 cut into wedges½ cup olive oil¼ cup white wine vinegar (pear infused white balsamic is good here)1 cup chopped dry roasted peanuts
Line a large platter with the lettuce, either torn or separated into leaves, as desired. Arrange the beets, jicama, oranges and apples on the lettuce. Sprinkle with the lime juice.
Bring the platter to the table, dress with a mixture of the olive oil and vinegar and toss lightly. Serve on salad dishes, topping each serving with a sprinkling of peanuts. Serves 8.
Link to source articles
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
A Mexican Christmas dinner: Tamales, turkey, tejocotes
