Jícama con Limón y Chile (Mexican Chile-Lime Jicama)

Ingredients

• •600 g jicama, cut into sticks
• •2 tbsp lime juice
• •1 tsp chili powder
• •1/2 tsp salt

Directions

1. 1Peel the jicama thoroughly; the skin and the fibrous layer just beneath it both need to come off.
2. 2Cut it into thick batons roughly the size of a finger.
3. 3Toss the batons with the lime juice until evenly coated.
4. 4Sprinkle over the chili powder and salt and toss again.
5. 5Chill fifteen minutes so it is properly cold.
6. 6Serve with extra lime wedges.

💡 Peel deeper than looks necessary. The layer under the skin stays woody and fibrous however thinly you slice it.

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