Half of Mexican papaya (can be substituted by regular papaya)
2 limes, juiced
1/2 bunch of cilantro
1-2 green onions finely chopped
2-3 tsp of canola oil
Pinch of chili flakes or to taste
Healthy pinch of salt or to taste
Pinch of pepper or to taste
1. First start by peeling or cutting off the skin of the Jimaca. Once you have trimmed off all of the fibrous skin, slice the jimaca into battonette style pieces of a half inch thickness. To do so, first cut the whole jicama into half inch thick round slices along the length of the jicama. Next, stacking two round slices at a time, cut the jicama in half again lengthwise. Take your now half moon shaped slices and cut them into 2 -inch long baton shaped pieces.
2. Cut the rest of the jicama into battonettes. Toss the pieces into a bowl. Roll a whole lime, cut it into half, and squeeze the juice on top of the jimaca pieces. Take your papaya, peel it, remove seeds, and cut it into cube shaped chunks. Toss the roughly chopped papaya in together with the jicama.
3. Take the bunch of cilantro and remove leaves from stems, chop coarsely, and add to salad. Then take 1-2 green onions, chop very finely, and add to salad. Add in your canola oil and pinch of pepper and salt. Add in chili flakes to taste. If you like it spicy add more. Mix everything together in the bowl, ensuring the lime juice is incorporated throughout and serve.