Jicama Sticks With Chile and Lime
Botana de Jícama con Chile y Limón
Jicama is a vine of the legume family that grows a large edible root shaped like a turnip. Beneath the tan skin, the root flesh has a crunchy texture, not unlike that of water chestnuts. Neutral-flavored with a touch of sweetness that offsets its subtle starchy quality, jicama absorbs the heat of the chile and the tang of the citrus juice to make for a subtle and refreshing starter.
Cook’s note: Some jicamas, especially large ones, tend to be fibrous. Look for a medium-size jicama with dense and crunchy flesh.
What to drink: A shot of an aged tequila, such as Padrón, Herradura Natural, or Corazón, or a margarita on the rocks
Serves 6
1 pound jicama, peeled
Juice of 2 limes (about 1/4 cup)
Juice of 1/2 bitter orange (about 1 tablespoon)
1 tablespoon distilled white vinegar
1/4 teaspoon ground dried chile, cayenne, or red pepper flakes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon finely chopped cilantro
1 teaspoon sugar (only if the jicama is very fresh and firm)
Cut the jicama lengthwise into 1/2-inch-thick slices, then cut the slices into 1/2-inch-wide sticks. Place them in a medium bowl and toss with the rest of the ingredients. Arrange in small 2-ounce tequila shot glasses standing up like breadsticks, and moisten with the juices of the marinade.
Recipe from “Gran Cocina Latina: The Food of Latin America” by Maricel Presilla. (W. W. Norton & Company, 2012)
