Jicama Sticks with Chile & Lime (Botana de Jicama con Chile y Limon)

Yield

Yield: 6 Servings

Ingredients

  • 1 pound jicama, peeled
  • Juice of 2 limes (about ¼ cup)
  • Juice of ½ bitter orange (about 1 Tbsp), optional
  • 1 Tbsp distilled white vinegar
  • ¼ tsp ground dried chile, cayenne or red pepper flakes
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper
  • 1 tsp finely chopped cilantro, optional
  • 1 tsp sugar, optional

Instructions

  1. Cut the jicama lengthwise into ½-inch thick slices, then cut the slices into ½-inch wide sticks.
  2. Place the sticks in a medium bowl and toss with the rest of the ingredients.  Arrange in small 2-ounce shot glasses, standing them up like breadsticks, and moisten with the juices of the marinade.

Notes

This is a traditional way to enjoy jicama in Mexico and is a common street food offering.  This is Maricel Presilla’s interpretation of this method of preparation that is featured in her cookbook, Gran Cocina Latina.

 

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Organic Jicama
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