I love having jicama on hand to add to a veggie platter. It has this satisfying crunch. When we snack on it here during the week, we enjoy it plain-- just skinned and chopped into chunks or spears. But this weekend, I was whipping up a few Mexican-themed appetizers, and wanted an alternative to the heavy, decadent food we were going to be enjoying. The other app I was making was a simple grilled chorizo with local quesito cheese. The was a nice alternative because it was fresh, light and veggie-based. This app can be made ahead (chopping the jicama and squeezing the lime juice on top... the only thing you'll want to do at the last minute is sprinkle the chili powder over the top), making it another great accompaniment to a Mexican-themed make-ahead dinner party.
Jicama Spears with Fresh Lime Juice and Chili Powder
jicama, peeled and chopped into spears
fresh lime juice
Place sliced jicama on a platter or bowl. Squeeze fresh lime juice over the jicama and toss to coat. This may be done several hours before serving. Then, right before serving, sprinkle with chili powder. Enjoy cold or room temp.