Minimal tasty preparation of raw chayote I've got a couple of chayotes that I'd like to try raw. I've never had chayote before, but from what I've read, they're pretty bland when raw and require significant seasoning to be tasty.

How do you prepare raw chayotes minimally to make them tasty as a dish?
Shredding or slicing, sprinkling with salt and resting for about 10 minutes, then squeezing out excess liquid is a good start. Then mix in lime juice, plate, sprinkle with ground chilies for a bit of heat and color.