Last Updated on April 25, 2021 by Chef Mireille
Jicama Pico de Gallo
This regional pico de gallo is perfect to put on your tacos but can be a salad all on its own also.
Add this delicious varietal Pico de Gallo with all your Mexican Food. More Mexican Recipes found here!
Mexican food and pico de gallo is like apple pie and ice cream. However, if you’re like me, you probably at one time thought there was only one kind of pico de gallo. That mixture of raw onion, tomato, jalapeno and lime juice.
If you went to culinary school in the US, this is one of the first things you learn to make to practice your knife skills.
Anyone who goes to culinary school will remember pico de gallo for the rest of their lives either with fondness or hatred. After many days of practicing all the different knife cuts from julienne to brunoise, you FINALLY get a chance to make an actual recipe and are super excited. After all, it’s your very first culinary school recipe. Pico de gallo is used to see if you’ve learned what you just spent days practicing – the instructor will measure your onion and tomato dices against each other as you stand by and wait in anticipation.
You will remember it fondly if your knife cuts were evenly shaped the first time and then you were super proud of yourself. You will hate this recipe for the rest of your life if you were one of the students whose squares of onion and tomato were not evenly sized and shaped and the instructor made you do it over and over and over and over again until you got it right. I’m kind of neutral with pico de gallo. I think I only had to make it twice.
However, I learned that in Mexico this is usually referred to as salsa mexicana. There are many regional varieties of pico de gallo throughout Mexico, using local regional produce. In many parts of Mexico, pico de gallo is more of a spiced fruit salad.
This Jicama Pico de Gallo is especially popular in Mexico City.
So fresh and delicious – perfect on hot summer days!
It’s delicious on its own as a salad, but I can imagine this over some fish tacos. Without even knowing about this salad, I previously posted some Fish Tacos with pickled jicama – quite similar. It just shows how much fish and jicama compliment each other.
What can you have your Jicama Pico de Gallo recipe with? Here are some more Mexican Recipes you might want to check out!
Jicama Pico de Gallo
- 1 jicama peeled and cut into small slices
- 2 oranges supremed and diced
- 1 scallion finely chopped
- 1 tablespoon cilantro finely chopped
- 1 tablespoon lime juice
- salt to taste
- cayenne pepper to taste
- Combine all ingredients and toss well. Leave to rest for at least 15 minutes for flavors to develop.
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I so agree on how the cuts happen..:)..and so particular about it for different dishes..this sounds like an intersting one..
Interesting recipe and loved your write-up reg culinary school experience. I wouldn’t have survived at all.. 😉
That is such a refreshing and interesting pico de gallo with jicama and without tomatoes.
I loved reading about pico de gallo and culinary school, like insider’s information. 🙂 this looks so good, and I would say easy if it weren’t for the knife skills!
I’m glad you enjoyed the anecdote
This is one ingredient I have not experimented much with. One reason is that it is not readily available here. Second, not always sure what to do with it. This sounds delicious. Now I will have to search and find some to try this recipe out. Looks like a great BBQ side for the next party.
definitely will be great at a barbecue
Interesting recipe! Would love to try one day!
I am sure you would love the jicama version
Linda | Brunch-n-Bites
I don’t think I’ve ever seen pico de gallo that good. They look so fresh, juicy, and like you said, perfect for fish tacos. Can’t wait to have this especially summer weather is here.
I am sure you will love them on your fish tacos 🙂
I love learning about food from other countries and would love to try jicama, but it’s not available here in Italy! I love salsa with tomatoes too, especially in summer!
hopefully jicama will find its way to Italy soon 🙂
what a wonderful idea. I need to try it soon
I am sure you will love this refreshing salad
I am obsessed with pico de gallo at the moment! Such a fun way to mix it up with jicama!!
yes even I was surprised to come across this version without tomato but it is so bright and refreshing on hot summer days
I don’t think i’ve ever tried jicama but this sounds like a great way to try it out!
well I hope this recipe has inspired you to try it out – it is very bright and refreshing – I love to include it in salads – you might also like to try my pickled jicama recipe here I used with fish tacos