Reviewed: Mar. 23, 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.

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Reviewer:

MexicoKaren

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Bucerias, Nayarit, Mexico

Reviewed: Aug. 18, 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.

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Reviewer:

Luv2BakeGirl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jan. 4, 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.

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Reviewer:

P Yackimec

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 23, 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.

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Reviewer:

Reviewed: 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!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Aug. 22, 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.)

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Mar. 9, 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!!

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Reviewer:

zernike

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Mesa, Arizona, USA

Reviewed: 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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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Sep. 24, 2009

I did not like this very much, but I was happy to have tried jicama. Now my experience with it will give me a better idea of what to do with it in the future.

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9 users found this review helpful