A Bright, Traditional Dish from the Yucatán Peninsula
Xec is one of those dishes that instantly wakes up your palate. Crisp jicama, juicy citrus, fresh lime, and a gentle kick of chili come together in a salad that’s both refreshing and deeply rooted in tradition. This is a classic preparation from Mexico’s Yucatán Peninsula, often enjoyed as a light snack, a side dish, or even a palate cleanser on hot days.
The first time I made xec at home, I was surprised by how bold yet clean it tasted. You’ll notice it immediately—the crunch of the jicama, the burst of citrus juice, and that subtle heat that lingers just enough to keep you reaching for another bite. It’s simple, but it doesn’t taste simple at all.
Ingredients You’ll Need for Xec
Freshness really matters in this salad. Because there’s no cooking involved, every ingredient shows up exactly as it is.
Ingredients:
- 1 medium-size jicama
- 4 small oranges or 3 medium oranges
- 3 mandarins
- 1 lime
- 1/4 cup orange juice
- 1/4 cup grapefruit juice
- 1 teaspoon ground piquin pepper
- 1/3 cup chopped cilantro leaves
- Salt to season
Preparing the Jicama for Maximum Crunch
Start by peeling the jicama with a sharp knife or sturdy vegetable peeler. The skin is thick, so don’t be shy about trimming it away completely. Dice the flesh into small, bite-sized pieces. I like them small enough to scoop easily with a spoon but still chunky enough to really crunch.
Place the jicama in a large bowl and squeeze half of the lime juice over it right away. This not only adds flavor but also keeps the jicama looking fresh and bright. Give it a quick toss, and you’ll already smell that clean citrus note coming through.
Working with Citrus: Juicy, Sweet, and Balanced
Peel the oranges, removing as much of the white pith as you can. Slice them into rounds, then cut each slice into quarters. Add them straight to the bowl with the jicama so none of that juice goes to waste.
Next, peel the mandarins and separate them into segments. Check for seeds—there are usually a few hiding in there—and add the segments to the bowl. At this point, the salad already looks beautiful, full of color and shine.
Mixing the Dressing That Ties Everything Together
In a small bowl, combine the orange juice, grapefruit juice, remaining lime juice, ground piquin pepper, chopped cilantro, and a good pinch of salt. Stir until everything is well blended.
This dressing is light but powerful. The grapefruit adds a gentle bitterness, the lime sharpens everything, and the piquin pepper gives a warm, earthy heat rather than overwhelming spice. I always taste it here and adjust the salt before adding it to the fruit.
Bringing the Salad Together Gently
Pour the juice mixture over the fruit and jicama. Using a large spoon, gently stir until everything is evenly coated. Take your time—overmixing can break up the citrus segments, and part of the charm of xec is how fresh and intact everything looks.
Once mixed, give it one final taste. Sometimes I add a tiny pinch more salt or chili, depending on how sweet the oranges are that day.
Tips for the Best Flavor and Texture
Use very fresh jicama. If it’s even slightly woody or dry, the salad won’t shine.
Chill the salad for 10 to 15 minutes before serving if you like it extra refreshing.
Adjust the chili to taste. Piquin pepper can vary in heat, so start small and build up.
Always taste before serving. Citrus sweetness changes from fruit to fruit.
Serving Ideas and Storage
Xec is best served fresh, slightly chilled, and eaten the same day. It’s perfect as a side dish with grilled meats, seafood, or spicy mains, and it also works beautifully on its own as a light lunch or afternoon snack.
If you do need to store it, cover it tightly and refrigerate for up to 24 hours. The citrus will soften the jicama over time, so the crunch won’t be quite the same the next day—but the flavor will still be bright and enjoyable.
Variations to Try at Home
Some versions of xec include chopped cucumber or a bit of pineapple for extra sweetness. You can also experiment with blood oranges when they’re in season—they add stunning color and a slightly deeper citrus flavor.
If you can’t find piquin pepper, a pinch of chili powder or crushed red pepper flakes works in a pinch, though the flavor will be a little different.
Nutrition Notes
This salad is naturally low in calories, hydrating, and full of vitamin C. Jicama is high in fiber, and the citrus juices help keep everything light and refreshing. It’s one of those dishes that feels indulgent but is actually very nourishing.
Xec Questions Answered
Can I make xec ahead of time?
You can prep it a few hours ahead, but it’s best enjoyed fresh for maximum crunch.
What does jicama taste like?
It’s mildly sweet, crisp, and refreshing—somewhere between an apple and a water chestnut.
Is xec spicy?
It’s gently spicy, not overpowering. You control the heat by adjusting the piquin pepper.
Can I skip the grapefruit juice?
Yes, but it adds balance. If you skip it, replace it with more orange juice and a splash of lime.
Xec is one of those recipes that proves simple ingredients can create something truly memorable. Every time I make it, I’m reminded that freshness, balance, and a little care go a very long way in the kitchen.
