Traditional Mexican Appetizer
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
15 min
Total
30 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 medium jicama, peeled and cut into thin matchsticks (about 3 cups (375 g)) 1 English cucumber, halved, seeded, and thinly sliced 1 ripe mango, diced small 4 radishes, thinly sliced 1/4 small red onion, very thinly sliced 1 jalapeño, seeded and minced 1/2 cup (120 ml) cilantro leaves, chopped (about 0.53 oz (15 g)) 2 tbsp (30 ml) toasted pepitas (pumpkin seeds) (1 1/16 oz (30 g)) Zest of 1 lime Juice of 2 limes (about 3 tbsp (45 ml)) 1 tbsp (15 ml) extra-virgin olive oil (1 tbsp (15 ml)) 1 tsp (5 ml) Tajín or chili-lime seasoning (or 3/4 tsp (3.75 ml) chili powder + pinch of lime zest) 1/4 tsp (1.25 ml) ground cumin 1/2 tsp (2.5 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste 12 small butter lettuce or little gem leaves, rinsed and dried 2 tbsp (30 ml) crumbled cotija or queso fresco (optional) (0.53 oz (15 g))
Show original ingredient measurements
1 medium jicama, peeled and cut into thin matchsticks (about 3 cups / 375 g) 1 English cucumber, halved, seeded, and thinly sliced 1 ripe mango, diced small 4 radishes, thinly sliced 1/4 small red onion, very thinly sliced 1 jalapeño, seeded and minced 1/2 cup cilantro leaves, chopped (about 15 g) 2 tbsp toasted pepitas (pumpkin seeds) (30 g) Zest of 1 lime Juice of 2 limes (about 3 tbsp / 45 ml) 1 tbsp extra-virgin olive oil (15 ml) 1 tsp Tajín or chili-lime seasoning (or 3/4 tsp chili powder + pinch of lime zest) 1/4 tsp ground cumin 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 12 small butter lettuce or little gem leaves, rinsed and dried 2 tbsp crumbled cotija or queso fresco (optional) (15 g)
Instructions
1. In a large bowl, combine jicama, cucumber, mango, radishes, red onion, jalapeño, and cilantro. 2. In a small bowl, whisk together lime zest, lime juice, olive oil, Tajín (or chili powder blend), cumin, salt, and black pepper until emulsified. 3. Pour the dressing over the salad mixture and toss to coat evenly. Let sit 10–15 minutes to lightly marinate and meld flavors. 4. If pepitas are not pre-toasted, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes; cool slightly. 5. To assemble, spoon the marinated salad into lettuce leaves. Top with toasted pepitas and cotija, if using. 6. Serve immediately with lime wedges. Taste and adjust salt or lime at the table as desired.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 153 kcal
Carbohydrates: 18.7 g
Protein: 4.2 g
Fat: 8.4 g
Sugar: 13.4 g
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat and Sugar are known subtotals. Missing contributions are unknown, not zero.