In a large bowl, combine the peeled and chopped jicama, cilantro, lime juice, chili powder, salt, cucumber, and orange.
Cover and refrigerate for at least 2 hours before serving.
* Simply use a vegetable peeler or sharp knife to remove the outside layer.
Jicama Salsa Recipe: https://whatscookingamerica.net/appetizers/jicamasalsa.htm