Mango-Jicama Salsa

Recipe from Alan Mallett, the executive chef at Houston’s Cafe Noche, Houston.

1/2 cup shredded jicama
1/2 cup chopped mango
2 tablespoons lime juice
2 tablespoons fresh-squeezed orange juice
2 tablespoons chopped cilantro
1 jalapeño, seeded and finely chopped
Salt to taste
1 tablespoon vegetable oil

Mix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything. Let stand 2 hours in refrigerator before serving.