I am all about easy food these days. Low maintenance, delicious snacking options like these Chile and Lime Infused Jicama Sticks are essential for summer and honestly, I just cannot get enough!
This marinated jicama is crisp and cooling with a slight zesty bite from the citrus and vinegar. If you ask me they are the perfect blend of sweet and sour all chased by a little kick of heat from the pepper flakes at the finish.
Whether you are attempting to beat the heat and avoid cooking over a stove or are looking to serve up a delicious appetizer at your next summer soiree you can't go wrong serving up these gorgeous jicama sticks!
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PrintChile and Lime Infused Jicama Sticks
This jicama is great served as an appetizer or light snack, but it is also delicious chopped small and sprinkled over tacos!
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 9 servings 1x
Ingredients
- 1 ½ pound jicama, peeled
- ¼ cup lime juice
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon white vinegar
- ½ teaspoon Ancho chile powder
- ¼ teaspoon chile flakes, I used Marash Chile flakes but red pepper flakes would work
- ¼ teaspoon Kosher sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 ½ teaspoons finely chopped cilantro
- 1- 2 teaspoons sugar
- lime wedges
Instructions
- Cut the jicama lengthwise into ½-inch-thick slices, then cut the slices into ½-inch-wide sticks. In a medium sized bowl combine the lime juice, orange juice, vinegar, chile powder, chile flakes, salt, pepper, cilantro and sugar. Stir to combine.
- Add the jicama sticks to the bowl and toss to combine. Marinate for at least 30 minutes in the refrigerator.
- Arrange the marinated jicama slices into tall serving glasses with thin wedges of lime. Serve immediately.
Yvonne Stephen says
I don't have anchor chile powder is there a substitute I can use?
meg@thismessisours says
You could also use any flavor of your favorite chile powder.
Alicja says
Hi, they came out delicious! Thank you for the recipe.
How long can the jicama sticks stay in the marinade if you want to make them ahead?
Summer Dickerhoof says
So happy to hear you enjoyed it! I would say all you need is an hour!
Dulcie L says
Here's how we do it: dip the sticks in the line juice, and then, roll them in the chile powder. Yumm. This way is good, too! 🙂
thismess says
Your way sounds super delightful too!!
Kat says
Where do these adorable glasses come from? Also, in the instructions, it mentions Tajin but that is not in the ingredient list...what is the amount?
Meg says
Hi Kat! Aren't they cute?! My husband and I found them antiquing in Alabama last year. Ooops...that Tajin was a typo. Originally I had used it instead of the chile powder and flakes, but when I retested the recipe it was better with just the chile flakes and powder. Thanks for noticing that, I edited the recipe 🙂
Vigor + Sage says
These are super fresh and delicious. What a great idea.
Meg says
Thank you so much!! I am glad you enjoyed them - I have a whole fridge full from the party if you want some more 😉
Sherrie says
I've never thought about eating jicama this way, and I'm way intrigued! So smart Meg!!
Meg says
Thanks so much Sherrie! I love it as a quick marinated snack like this - great for hot summer days 🙂