This recipe was originally published in the award-winning cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martínez (Clarkson Potter, 2022). Reprinted here with permission.
You can purchase Mi Cocina here [1]
Ingredients:
- 6 tablespoons extra-virgin olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 garlic clove, finely grated
- 1 chile de árbol (0.03 oz /0.8 g), stemmed and finely chopped, or ¼ teaspoon red chile flakes
- 1 teaspoon Morton Kosher Salt (3 g)
- 1 large Tommy Atkins mango ( 208 g), or 1 Ataúlfo or champagne mangoes, peeled, seeded, and thinly sliced
- 1/4 medium pineapple (10 oz / 287 g), peeled, cored, and sliced into 1/2 -inch pieces
- 1/2 large Jicama (7.5 oz/214 g), peeled and thinly sliced
- 1/4 medium white onion (3 oz / 86 g), chopped
- 1/2 cup fresh mint leaves
For serving:
- Crumbled queso Cotija
- Tajín
- Lime wedges
Method:
- In a liquid measuring cup, whisk together the oil, lime juice, orange zest, orange juice, garlic, chile de árbol, and salt until the salt has dissolved.
- In a large bowl, gingerly toss the mango, pineapple, jicama, onion, mint, and half of the dressing. Let sit for 5 minutes to let flavors come together.
- Serve with any additional dressing drizzled over and top with the Cotija, Tajín, and a squeeze of lime juice.