Incorporate the chile, onion, pineapple and lime juice in a medium-sized bowl. Crush half of the allspice berries with the blade of your knife. Add the allspice to the bowl. Add salt to taste and set aside
Add the sliced mango and incorporate all the ingredients prior to serving.
Wash the jícama thoroughly using a vegetable brush, pat dry. Remove the peel and slice thinly using a mandolin.
Submerge in a container of water with lime juice. Cover and refrigerate until ready to serve. When it’s time to serve, drain well.
Recipes Developed by Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City