Jicama with lime and cilantro
An absolutely perfect snack when you are craving something crunchy or an accompaniment to sandwiches. This vegetable is low in fat and calories. Serve this as a snack for people to nibble on while you are preparing dinner. They can be quite addictive.
This recipe is adapted from the cookbook Gran Cocina Latina by Maricel E. Presilla, which is a terrific Latin American cookbook. I highly recommend it for a cookbook and also as a book to read.
| Recipe serves | Active time | Total time |
|---|---|---|
| Ingredients |
|---|
| 1 pound jicama, peeled |
| 1/4 cup lime juice |
| 1/4 cup orange juice |
| 1/4 teaspoon ground chiles |
| 1/2 cup cilantro, some chopped, some whole for garnish |
| salt, pepper |
| Variations |
|---|
| • When serving a large crowd, put the jicama in a large bowl. For a more formal setting, serve in tiny glasses for an elegant amuse bouche set at each place setting when your dinner party is seated. |
| • Vary the ground chile and lime juice. Chipotle for a smoky kick or any other pepper that you have on hand. Add more or less lime juice depending on the weather - hotter weather perhaps needs more lime juice. |
| Instructions |
|---|
| • Cut jicama into 1/2” x 1/2” x 2” sticks. Think French fries. Put in a large bowl or sealable bag. |
| • Add the remaining ingredients. Toss well. Cover with plastic wrap or remove the air from the bag. Refrigerate. |
| Storage |
|---|
| • Because of the lime juice, this recipe can be made ahead without the jicama turning brown. Coat each piece thoroughly before refrigerating. |
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