CHILI DUSTED ORANGES, JICAMA AND CUCUMBER (for eight as hors d’oeuvres)
This appetizer finger food, intended to accompany tequila, is a take on the jicama and cucumber spears that are a popular Mexican street snack.
4 navel oranges
1 small jicama (1 pound), peeled and quartered lengthwise
½ seedless cucumber (usually plastic wrapped) peeled and halved lengthwise
cayenne to taste
1. Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into ¼ inch thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.
2. Cut jicama wedges and cucumber crosswise into ¼ inch thick slices.
3. 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.
4. Serve with remaining orange wedges.
NOTE: Oranges, jicama and cucumber can be cut 3 hours ahead and chilled separately in sealed plastic bags.
from the Gourmet Mexican Cookbook (magazine special edition)