Xe'ek'
(shek)
Tardeando: The Cantina Botana Spread
If you want to know what autumn tastes like in the Yucatán, it tastes like Xe'ek'. This vibrant jicama and citrus salad is the quintessential cantina snack and the ultimate palate cleanser. For a first-generation kid in an Ohio suburb, reproducing that unmistakable grandmother-taught flavor comes down to two uncompromising rules: aggressive knife work to remove every trace of bitter citrus pith and woody jicama skin, and a clever blend of grapefruit, orange, and lime juices to mimic the elusive Yucatecan sour orange. It is a brilliant, messy hodge-podge that requires absolutely no cooking.
Ingredients
- jicama1 med
- sweet oranges3 large
- mandarins3 med
- ruby red grapefruit1 large
- fresh lime juice1/4 cup
- fresh orange juice1/4 cup
- fresh grapefruit juice1/4 cup
- fresh cilantro1/3 cup
- chile piquín or Tajín1 tsp
- kosher salt1/2 tsp
- fresh habanero pepper1/2 med
Method
- 01
Aggressively peel the jicama to remove both the papery skin and the woody under-layer, then cut the crisp flesh into bite-sized pieces.
Place the cubes in a large mixing bowl and immediately toss them with half of the lime juice to wake up the root's flavor and prevent browning.
- 02
Slice the peel away from the oranges, mandarins, and grapefruit, taking absolute care to remove all of the spongy, bitter white pith.
Chop the perfectly clean fruit into bite-sized pieces, discarding any seeds, and add them to the bowl with the jicama.
- 03
Whisk the fresh orange juice, grapefruit juice, and the remaining lime juice together in a small bowl.
This three-juice blend is the essential trick for mimicking the elusive sweet-tart profile of fresh Yucatecan sour orange. Stir in the chopped cilantro, chili powder, salt, and minced habanero if using.
- 04
Pour the dressing over the jicama and citrus and gently toss the entire mixture together.
Xe'ek' translates literally to "hodge-podge" or "mess," so don't be too precious about it. Cover the bowl and let it chill in the refrigerator for at least thirty minutes before serving to allow the juices to mingle and the jicama to soak up the acid.
Notes
Dialing in the heat for the family.
If serving to young children, leave the chili powder out of the main bowl and let the adults sprinkle Tajín directly over their own servings.
Embrace the season.
Authentic Xe'ek' utilizes whatever is fresh and available. If you are making this in the summer, feel free to toss in diced cucumber or firm mango.