In the kitchen with Samaika

🥒🥕 Cucumber, jícama and carrot ring with spicy hibiscus

Enjoy this refreshing cucumber, jícama and carrot ring, a light, colorful snack that combines crunch, fresh flavors and the perfect touch of spicy hibiscus. Perfect for sharing at get-togethers or enjoying any time of day.

Here's how to make the ring:

Ingredients:
2 large cucumbers (peeled or not, to taste)
1 medium jícama
3 large carrots
Juice of 2 limes
Chamoy sauce (to taste)
Tajín-style chili powder (to taste)
Salt (optional)
Jamaica enchilada

Instructions:

1. Prep the vegetables
Peel the jícama and carrots.
Wash the cucumbers well; if you like, peel them partly so they keep some color.
Cut everything into thin sticks or strips of similar size.
You can also use a spiralizer for a more decorative look.

2. Prepare the mold
Use a ring (bundt) mold.
Drizzle a little chamoy over the bottom and sides of the mold so it is well coated.
Sprinkle a little chili powder over the chamoy.

3. Arrange the ingredients
Stand the cucumber, jícama and carrot sticks upright or layer them inside the mold.
Press lightly to pack the ring so there are no big gaps.

4. Season
Add on top: the lime juice, more chamoy, chili powder to taste, and a pinch of salt if you like

5. Chill
Refrigerate the mold for 20–30 minutes so it sets and holds its shape.

6. Unmold
Place a large plate over the mold and carefully flip it.
Tap the mold gently so the ring comes out in one piece.

7. Decorate and serve
Decorate with more chamoy, chili powder and LOTS of spicy hibiscus!
*You can add other fruit on top, like pineapple or mango

Enjoy!