Makes 3 cups
1/2 pink grapefruit
2 pickling or Persian cucumbers cut into julienne (about 2/3 cup)
1/2 small jicama, peeled and cut into julienne (about 1/2 cup)
1/8 head green cabbage, cut into julienne (about 1/3 cup)
1/2 small red onion, cut into julienne (about 1/4 cup)
2 Serrano chiles, stemmed and sliced into thin rounds
1/2 bunch cilantro, chopped (about 1/3 cup)
2 tbsp extra-virgin olive oil, preferably Spanish
2 tbsp freshly squeezed lime juice
1 tsp salt
1/2 tsp freshly ground black pepper
Slice ends off orange, lime, and grapefruit and stand upright on a counter. Cut away peel and membrane, exposing fruit.
Working over a bowl to catch the juices, separate the citrus sections by slicing with a knife between membranes. Remove and discard seeds.
Cut the citrus segments into small dice and add to the bowl with all the juices. Stir in remaining ingredients thoroughly, cover, and let sit in refrigerator 5 to 10 minutes for flavors to combine.
Copyright © 2011, Mary Sue Milliken and Susan Feniger