Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
Peel the blood oranges and cut segments by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices.
Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.
This salad is a wonderful addition to a Mexican meal be it a nice chicken mole or even some enchiladas.