Jicama Appetizer


  • 1 large Jicama root, peeled
  • 2 to 3 tsp of chili powder
  • limes for squeezing
  • 1 tbs kosher salt
Jicama is a large root that is very popular in Mexico. They range in size between a baseball and a soft ball. Once peeled it’s white flesh is very crunchy and refreshing.
  • In a small bowl combine the salt and chili power.
  • Cut the limes in wedges
  • Cut the Jicama into slices or into batons about 4 inch long and 1/2 inch thick.
  • Place on a serving platter surrounded by lime wedges
  • To eat, rub lime over Jicama, then dip into seasoned salt.

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