Recipe courtesy of Curtis Aikens

Jicama Spears with Lime Juice and Chilies

  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 servings
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1 jicama, peeled and cut into spears

Juice of 1 lime

1 teaspoon ground dried chile pepper (such as Piquin, chipotle, ancho)

1/2 teaspoon Kosher salt


  1. Arrange jicama spears on a plate. Sprinkle lime juice, chile powder, salt on top. Serve immediately.
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