Marinated Jicama

[Guest guest]

Marinated Jicama

 

1 1/2 lbs. jicama

1 large sweet orange, cut into wedges

 

Marinade:

3 tablespoons orange juice

2 tablespoons grapefruit juice

2 tablespoons lemon or lime juice

1 teaspoon finely grated grapefruit or orange; rind

1 tablespoon finely chopped fresh cilantro

 

Peel jicama with a sharp knife or potato peeler and

cut it into 1/2 inch

cubes. Mix marinade, pour over jicama and

refrigerate, covered, for at

least 1 hour. Arrange on a platter and garnish with

orange wedtes.

Makes 8 to 10 servings.