← Nouns Cooking · Mexican

Ingredients

• 3 Chayote squash, peeled, stoned and cut into 1.5 cm cubes
• 2 Tomato, diced
• ½ Red onion, finely chopped
• 1 serrano chilli, finely chopped (optional)
• 1 handful Coriander (cilantro), chopped
• 3 tbsp lime juice
• 3 tbsp Olive oil
• ½ tsp Dried oregano
• 1 tsp Salt

Method

1. Bring a pot of salted water to the boil and cook the chayote for 8–10 min, until tender but still a little crisp.
2. Drain and spread out on a tray to cool for a few minutes.
3. Whisk the lime juice, olive oil, oregano and salt in a bowl.
4. Add the chayote, tomato, onion, chilli and coriander and toss. Serve at room temperature or chilled.

Tips

• Chayote sap can make your hands tingle and sticky, so peel it under running water or wear gloves.
• Diced courgette, boiled for just 2 min, is a classic addition.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Rick Bayless Mexico in My Kitchen