- 3 red onion slices, 1/8 inch thick
- 1 jicama 4-5 inches in diameter
- 3 navel oranges
- 3 chopped serrano chiles, or 1/2 teaspoon
- chile powder (or to taste)
- 2 Tablespoons finely chopped cilantro
- 1/2 Teaspoon kosher salt
- 6 grinds of black pepper
- 1 pomegranate
Cut the onion slices into eights, pie-style. Put into a bowl of cold water to soak and become mild.
Peel the jicama with a sharp knife. Cut the tuber in half and slice both halves into 1/8 inch slices. Julienne. Put into a bowl.
Peel the oranges and cut into sections, leaving behind the white membrane. (Do this step over the bowl with the jicama to catch the juices.) Mix in the chile, cilantro, salt and freshly ground pepper.
Drain the onion and pat dry with paper towels. Add to the jicama mixture. Refrigerate for at least 1 hour. Stir well before serving and adjust the seasoning if necessary. Sprinkle with pomegranate seeds, if available.