Appetizer: Mexico – Ensalada Crujiente de Jícama y Naranja con Pepitas al Chile y Lima (Crunchy Jicama-Orange Salad with Chili-Lime Pepitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (60 g) raw pepitas (pumpkin seeds)
1 tsp (5 ml) neutral oil
1 tsp (5 ml) finely grated lime zest
1 / 2 tsp (2.5 ml) ancho chili powder or Tajín
1 / 4 tsp (1.25 ml) ground cumin
1 / 8 tsp (0.625 ml) cayenne pepper (optional)
Pinch kosher salt
1 / 2 tsp (2.5 ml) sugar (optional, for extra crisp)
2 cups (240 g) jicama, peeled and cut into thin matchsticks
2 navel oranges, segmented (reserve 2 tbsp (30 ml) juice)
4 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced and rinsed
1 small cucumber, halved lengthwise, seeded, thinly sliced
1 small serrano or jalapeño, thinly sliced (optional)
1 / 3 cup (8 g) fresh cilantro leaves
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) reserved orange juice
1 tsp (5 ml) agave or honey
1 tbsp (15 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 / 2 cup (60 g) raw pepitas (pumpkin seeds)
1 tsp neutral oil
1 tsp finely grated lime zest
1 / 2 tsp ancho chili powder or Tajín
1 / 4 tsp ground cumin
1 / 8 tsp cayenne pepper (optional)
Pinch kosher salt
1 / 2 tsp sugar (optional, for extra crisp)
2 cups (240 g) jicama, peeled and cut into thin matchsticks
2 navel oranges, segmented (reserve 2 tbsp / 30 ml juice)
4 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced and rinsed
1 small cucumber, halved lengthwise, seeded, thinly sliced
1 small serrano or jalapeño, thinly sliced (optional)
1 / 3 cup (8 g) fresh cilantro leaves
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) reserved orange juice
1 tsp agave or honey
1 tbsp (15 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the chili-lime pepitas: Heat a small skillet over medium. Toss pepitas with neutral oil, lime zest, ancho chili powder (or Tajín), cumin, cayenne (if using), salt, and sugar. Toast, stirring, until puffed and fragrant, 3–4 minutes. Spread on a plate to cool and crisp.
Prepare the dressing: In a small bowl, whisk lime juice, reserved orange juice, agave (or honey), olive oil, 1/4 tsp (1.25 ml) salt, and a few grinds of black pepper until emulsified.
Assemble the salad: In a large bowl, combine jicama, orange segments, radishes, red onion, cucumber, serrano (if using), and cilantro. Drizzle with dressing and toss gently to coat. Taste and adjust salt or lime as needed.
Finish and serve: Sprinkle the cooled chili-lime pepitas over the top just before serving for maximum crunch. Serve chilled or cool to brighten and balance the richness of Chile Colorado.

Make the chili-lime pepitas: Heat a small skillet over medium. Toss pepitas with neutral oil, lime zest, ancho chili powder (or Tajín), cumin, cayenne (if using), salt, and sugar. Toast, stirring, until puffed and fragrant, 3–4 minutes. Spread on a plate to cool and crisp.
Prepare the dressing: In a small bowl, whisk lime juice, reserved orange juice, agave (or honey), olive oil, 1/4 tsp salt, and a few grinds of black pepper until emulsified.
Assemble the salad: In a large bowl, combine jicama, orange segments, radishes, red onion, cucumber, serrano (if using), and cilantro. Drizzle with dressing and toss gently to coat. Taste and adjust salt or lime as needed.
Finish and serve: Sprinkle the cooled chili-lime pepitas over the top just before serving for maximum crunch. Serve chilled or cool to brighten and balance the richness of Chile Colorado.