Mexican
Jícama con Chile y Limón
Crisp jícama sticks with lime, Tajín, and chamoy—a Mexican street snack
snackEasyMexican
Prep10 min0Total10 minServes8Tempcold
✓ vegan✓ gluten-free
Recipe
Ingredients
- 1 largejícama(about 1.5 lbs, peeled)
- 3 tbsplime juice(fresh)
- 2 tbspTajín(chile-lime seasoning)
- 2 tbspchamoy(optional, for drizzle)
- lime wedges(for serving)
Instructions
- 1Peel jícama and cut into sticks (about 3 inches by 1/2 inch)
- 2Arrange on platter or in cups
- 3Squeeze lime juice over jícama
- 4Sprinkle generously with Tajín
- 5Drizzle with chamoy if using
- 6Serve with extra lime wedges
- 7Best eaten immediately while crisp
Notes
Pro Tips
Choose jícama that feels heavy for its size. Peel thoroughly as skin is tough. Keep in ice water to maintain crispness. Tajín is essential—the chile-lime salt that defines Mexican street food.
History & Origin
Street vendors throughout Mexico sell fresh fruit and vegetables prepared "con chile y limón"—with chile and lime. Jícama, a crisp root vegetable native to Mexico, is the perfect canvas for this addictive combination of tangy, spicy, and sweet flavors.
Pairs Well With
tequilamezcalbeer
Save & Share
Mexican◆Easy