Ingredients

　　1/3 cup fresh lime juice

　　1 1/2 teaspoons salt, or to taste

　　1 teaspoon chili powder, or to taste

　　1/8 teaspoon cayenne, or to taste

　　1 pound jícama (available at specialty produce markets and many supermarkets), peeled and cut into 1/3-inch-thick sticks

　　4 navel oranges, rind and pith cut free with a serrated knife and the sections cut away from the membranes

　　2 scallions, minced

　　In a large bowl whisk together the lime juice, the salt, the chili powder, and the cayenne and add the jícama, tossing it to coat it well with the dressing. Arrange the oranges decoratively around the edge of the platter and mound the jícama with a slotted spoon in the center. Drizzle the dressing remaining in the bowl over the oranges and sprinkle the scallions over the salad.