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

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement

Nutrition Facts

77 calories; 0.8 g total fat; 0 mg cholesterol; 47 mg sodium. 17.3 g carbohydrates; 1.7 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2010
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. Read More
(143)

Most helpful critical review

Rating: 3 stars
08/23/2010
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.) Read More
(16)
48 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
03/24/2010
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. Read More
(143)
Rating: 5 stars
03/24/2010
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. Read More
(143)
Rating: 5 stars
08/19/2009
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. Read More
(62)
Advertisement
Rating: 4 stars
01/05/2008
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. Read More
(37)
Rating: 5 stars
03/24/2010
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. Read More
(20)
Rating: 3 stars
08/23/2010
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.) Read More
(16)
Advertisement
Rating: 4 stars
07/29/2011
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! Read More
(15)
Rating: 5 stars
03/10/2010
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!! Read More
(15)
Rating: 5 stars
01/05/2008
this is one of my favorite recipes just because it is so easy and so refreshing. I love it:) Read More
(11)
Rating: 5 stars
09/24/2009
This is yummy. The only thing I add is a sprinkling of kosher salt. I always have jicama in the fridge now Read More
(11)