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Ensalada Xek (Jicama and Mandarin Orange Salad)

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“Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge".”

Ingredients Nutrition

  • 1 12 lbs jicama, peeled and cut into julienne strips
  • 1 lime
  • 14 cup sour orange juice
  • 1 small cucumber, peeled, seeded and coarsely diced
  • 5 mandarin oranges, peeled, sectioned and seeds removed
  • 3 small dried chilies, finely chopped
  • 3 tablespoons cilantro, chopped
  • salt


  1. Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
  2. Toss in a large bowl with the orange juice.
  3. Peel cucumber, seed and dice.
  4. Meanwhile, peel oranges and separate into sections, removing any seeds.
  5. Toss oranges and cucumber with jícama. Add chile and cilantro.
  6. Toss and check for seasonings. Refrigerate until ready to serve.

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