Jicama Salsa

Gino D' Acampo's deliciously fresh and simple salsa adds crunch to main meals and tastes great as a dip
By Gino D'Acampo
Jicama Salsa
  • Rating:
  • Serves: 4 as an accompaniment
  • Prep Time: 20 minutes plus 1 hr standing time
  • Effort: easy


  • 1 small red onion, finely sliced
  • 2 limes, juice
  • 3 small oranges
  • 450 g jicama, or crisp apples or water chestnuts
  • 0.5 cucumber
  • 1 fresh serrano chilli, or jalapeno chilli


1. Place the onion and lime juice together in a bowl and leave to soak while you prepare the remaining ingredients.

2. Slice the top and bottom off each orange. Remove and discard the peel and pith. Hold the orange over a bowl and cut carefully between the membranes so that the segments fall into the bowl. Squeeze the pulp over the bowl to extract any remaining juice.

3. Peel the jicama and rinse it under cold water. Cut it into quarters, and slice finely. Add to the bowl with the orange segments and juice.

4. Cut the cucumber in half lengthways, scoop out the seeds using a teaspoon and slice thinly. Add it to the bowl.

5. Discard the stalk and seeds from the chilli, chop the flesh finely and add to the bowl.

6. Add the onion together with any remaining lime juice and mix well. Cover and leave to stand at room temperature for at least one hour before serving. Any uneaten salsa will keep in the fridge for 2-3 days.

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