We eat jicama in salads as well as cooked and combined with sh and other ingredients. I like to combine it with avocado so the hard texture of the jicama combines with the soft creamy texture of the avocados. Adding oranges and limes add beauty and gives the dish a wonderful texture and flavor.
2 Blood oranges
2 small or 1 large Jicama
1⁄4 cup of fresh Cilantro
2 tbsp Olive Oil
1⁄4 tsp Salt
Pinch of black Pepper
1) Steam potatoes until they are just barely soft
2) Set aside to cool; when they are cool cut into small chunks
3) Add aoli
4) Salt and pepper
5) Add mustard or cumin depending upon desired taste. Mix and add the water.
6) Put the aioli mixture into a glass jar and refrigerate for 2-3 days.