Name: Chile-Dusted Oranges, Jícama, and Cucumber
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 hors d'oeuvre servings
Ingredients: 4 navel oranges; 1 small jicama (1 lb), peeled and quartered lengthwise; 1/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise; Cayenne to taste

Chile-Dusted Oranges, Jícama, and CucumberMikkel Vang

This dish — meant to be eaten with your fingers or with wooden picks — is a light, refreshing hors d'oeuvre to complement tequila. The recipe is a take on the jicama and cucumber spears that are a popular Mexican street snack.

Cooks' note:

Oranges, jicama, and cucumber can be cut 3 hours ahead and chilled separately in sealed plastic bags.

Recipe notes

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