Salpicon is a salsa-like filling or topping. This crab-jicama variety (right, in photo) comes from chef Rick Bayless, and it's part of his Cinco de Mayo guacamole bar. Get All the Recipes
In a medium bowl, mix together crab meat, jicama, scallions, cilantro, and lime juice; season with about 1/2 teaspoon salt. Cover and refrigerate until ready to serve.