Peel the jicama and cut into spears.
Peel the carrots and cut into sticks.
Peel the oranges, then separate into sections.
Cut 1 lime into wedges. Arrange the jicama, carrots and orange sections on a platter.
Garnish with the lime wedges.
Squeeze the juice from the other lime over the fruits and vegetables.
Dust with chili powder and salt. Serve slightly chilled or at room temperature.
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