Chojín Alma Guillermoprieto of Cambridge, Massachusetts, writes: "My guatemalan grandmother made a salad she called chojín. I remember the taste vividly, but when I went to Guatemala, no one knew the dish. This is my attempt to re-create it."
While the ingredients in this recipe are extremely simple, the result is an eye-opening explosion of flavors.
Chojín, without pork rinds and peanuts, can be chilled up to 1 day.
Recipe information
Total Time
1 1/2 hr (includes chilling)
Yield
Makes 6 to 8 first-course or side-dish servings
Ingredients
Preparation
Step 1
Cut peel, including all white pith, from oranges with a small sharp knife, then cut crosswise into 1/4-inch-thick slices and transfer to a large bowl (you should have about 4 cups).
Step 2
Peel jicama with a large sharp knife, then quarter lengthwise and cut crosswise into 1/8-inch-thick slices (you should have about 3 cups).
Step 3
Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.
Step 4
Toss again before serving, sprinkled with pork rinds and peanuts.
