Crudités à la Mexicaine

Ingredients

• 6 kirby or Japanese cucumbers (small quartered lengthwise)
• 4 carrots (medium halved crosswise and sliced into 1/-inch sticks)
• 3 fennel bulbs (medium halved lengthwise, cored and sliced crosswise 1/4 inch thick)
• 1 bunch radishes (large halved or quartered if large)
• 1 ½ cups green olives (rinsed)
• 2 tablespoons kosher salt
• 2 teaspoons pure chile powder (such as guajillo or Colorado)
• Key limes (halved (see Note))

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