8 navel oranges, peeled and thinly sliced
1 or 2 whole jicama, about 3 pounds, peeled, thinly sliced and cut into wedges
1 pound of red onions, peeled, thinly sliced and separated into rings
1 1/2 cups of cilantro leaves, optional
1/2 cup of fresh lime juice
1 teaspoon of cayenne or other hot chile powder