5 cups chopped clementine, tangerine or orange sections (from about 6 clementines or 4 oranges), about 11/2 cups
peeled, chopped jicama
1/4 cup finely chopped red onion
1 tablespoon finely chopped ginger root 1 tablespoon finely chopped serrano chili pepper
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper to taste
Combine and serve with spice rubbed seafood.
from the Washington Post.