Rustic Jicama Appetizer with Red Chile and Lime

Photo: Karry Hosford
The crunchy juiciness of jicama is like a fresh breeze on a hot day. Peel this bulbous root vegetable with a knife rather than a vegetable peeler because the tough skin and outer layer are thick. Then slice, dice, or cut it into strips, and enjoy. Street vendors in Mexico rely on a time-tested combination of lime, ground dried chile, and salt for this popular snack.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 53
Caloriesfromfat 5 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.2 g
Carbohydrate 12.4 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 153 mg
Calcium 32 mg

Ingredients

1 medium jicama (about 1 pound)
3 navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices (about 1 1/2 cups)
2 small cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 cups)
1/2 cup thinly sliced radishes
1/3 cup fresh lime juice
2 teaspoons dried ground guajillo chile or hot chili powder
1/2 teaspoon salt
1/3 cup coarsely chopped fresh cilantro

Preparation

Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.

Note:

December 2001