Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.
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Starters, Snacks & Light MealsRustic Jicama Appetizer with Red Chile and LimeEntremes de JicamaServes 8 or so as a snack or informal appetizer A plate of this elemental, full-flavored jicama appetizer is one of the best ways to experience Mexico: the gentle sweet crunch jazzed with a squeeze of tartness, a dusting of powdered heat and a sprinkling of perfume--in short, all the flavors and textures celebrated in Mexico's salsas and snacks. I've tossed oranges, cucumbers and radishes into the mix to add even more variety. And why the pickled red onions? Though they're not part of most versions of this classic, which I've enjoyed most often in Yucatan and West-Central Mexico, these Yucatecan onions add a dramatic magenta topknot that's sweet-sour, crunchy and herby. Ingredients1 medium (about 1 pound) jicama Directions 1. The vegetables and fruit. Peel away the brown skin and fibrous exterior layer of the jicama (a small knife works best for this), then cut in half. Lay each half on its cut side and slice 1/4-inch thick; cut slices in half diagonally. Slice cucumbers lengthwise in half, scoop out the seeds (if there are a lot), and cut each half diagonally into 1/4-inch thick slices. Cut stem and blossom end off oranges, stand oranges on cutting board and, working close to the flesh, cut away the rind and all white pith. Cut oranges in half, then slice each half crosswise into 1/4-inch thick slices. Advance preparation: This incredibly fresh, rustic appetizer should really be eaten moments after its put together. Makes a generous 1 cup 1 small red onion, peeled and sliced 1/8-inch thick Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium-size bowl. Advance Preparation: Covered and refrigerated, the onions last for several weeks. |
