准备

• Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.
• Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3 Tbs. orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5 to 10 minutes, and then whisk in the olive oil.
• Meanwhile, peel the jícama and it cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine the jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.
• 在食用前，将鳄梨切成薄片。将鳄梨切片的一半放在浅碗中，然后用盐和胡椒粉调味。淋上鳄梨上剩下的醋。将香菜和橙色的片段加入Jícama的碗中，并轻轻折腾。如果需要，可以用更多的盐，胡椒粉和酸橙汁调味并调节调味料。将Jícama沙拉放在鳄梨切成薄片的顶部，然后将鳄梨的其余片塞进沙拉中。用盐调味顶部片，然后用剩余的醋将毛毛雨调味。立即服务。