Watermelon and Jicama with Lime, Chile and Sea Salt
We fell in love with watermelon served with lime and chile in Sayulita, a Mexican surfing village near Puerto Vallarta. After an afternoon surf session, we headed to the main square for well-earned margaritas, only to be distracted by a cart piled high with freshly sliced, brightly colored fruits. Served in plastic cups and doused with lime and chile, this street snack was one of the best post-surf bites we ever had (seawater up our noses and all). Here, we deconstruct it to create a party-friendly, build-your-own appetizer. If watermelon is out of season, cucumbers and mangoes are excellent substitutes.
Watermelon and Jicama with Lime, Chile and Sea Salt
Makes four servings
½ medium watermelon, chilled and cut into 2- to 3-inch pieces
1 large jicama—chilled, peeled and cut into 2- to 3-inch pieces
Juice of 2 limes
3 tablespoons Mexican chile powder
3 tablespoons flaky sea salt
