Jicama Appetizer Recipe - Allrecipes.com
Jicama Appetizer Recipe
  • READY IN 10 mins

Jicama Appetizer

Recipe by  

"This is a great way to serve jicama to a large group of people."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2010

As others have mentioned, this is a common way to serve jicama in Mexico. If you have a Mexican section in your supermarket, try to find a seasoning in a shaker bottle called "tajin" that combines lime, salt and chiles. It is used for everything here, and is what I use to sprinkle on jicama. Love it.

Most Helpful Critical Review
Aug 23, 2010

This didn't do it for us, so we poured rice wine vinegar over it and added salt, and that was better. I think there's not enough lime juice called for here, probably because the size of "1 jicama" can vary a lot; you may need to adjust on the fly. For our tastes this required the addition of salt. (Note: I added a cucumber and doubled the recipe, but left the chili powder measurement the same, due to the color.)


34 Ratings

Aug 19, 2009

Fabuloso! I used to eat this all the time when I was a student in Mexico. You can use lemon juice if you don't have fresh lime juice, although lime is better to me.

Jan 04, 2008

Great for adding fiber to your diet. In many areas of Central and Southern Mexico you'll find this as a traditional restaurant mainstay, served at the table like the bread basket when you first sit down.

Mar 24, 2010

I have been eating Jicama like this for years. This is the normal in Mexico. You have to like lime or you won't like this. It does have a lot of flavor and people who do not like anything spicie probably won't like it. If you like your food bland then this is not for you. I personally love it.

Jul 29, 2011

My jicama was on the small side, so I only used one tablepoon of chili powder. Also, before I juiced the limes, I zested them and threw the zest in as well. I thought this tasted a little flat, so I added a sprinkling of garlic powder, some kosher salt and a good grinding of pepper. I probably ended up using more than 2 tablespoons of lime juice, I just squeezed two limes over the jicama. I was quite pleased with the end result and I'm taking these to work to snack on. Thanks so much for the post, BECCAS911!

Mar 10, 2010

I wasn't thrilled with this at first, as was used to jicama tasting sweet, but it grew on me. The next day it was even better... and now I am a big fan! Thanks for introducing me to this new idea!!

Sep 24, 2009

This is yummy. The only thing I add is a sprinkling of kosher salt. I always have jicama in the fridge now


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  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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