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READY IN 10 mins

Jicama Appetizer

Read Reviews (30)

"This is a great way to serve jicama to a large group of people." — BECCAS911

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 jicama, peeled and cut into bite-sized pieces
2 tablespoons fresh lime juice

2 tablespoons chili powder

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Directions

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

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PREP 10 mins
READY IN 10 mins

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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.

—MexicoKaren

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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.)

—JARRIE

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33 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.

—Luv2BakeGirl

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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.

—P Yackimec

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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.

—MM

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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!

—Dianemwj

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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!!

—zernike

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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

—LindaT

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Nutrition

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.

Nutritional Information

Jicama Appetizer

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 77
Calories from Fat: 7

% Daily Value *
Total Fat 0.8g 1 %
Saturated Fat 0.2g < 1 %
Cholesterol 0mg 0 %
Sodium 47mg 2 %
Potassium 332mg 9 %
Total Carbohydrates 17.3g 6 %
Dietary Fiber 9.5g 38 %
Protein 1.7g 3 %
Sugars 3.4g
Vitamin A 24 %
Vitamin C 64 %
Calcium 4 %
Iron 16 %
Thiamin 5 %
Niacin 5 %
Vitamin B6 14 %
Magnesium 10 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.