Chile and Lime Infused Jicama Sticks

Chile and Lime Infused Jicama Sticks recipe by @beardandbonnet

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4 from 1 review

This jicama is great served as an appetizer or light snack, but it is also delicious chopped small and sprinkled over tacos!


  • 1 1/2 pound jicama, peeled
  • 1/4 cup lime juice
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Ancho chile powder
  • 1/4 teaspoon chile flakes, I used Marash Chile flakes but red pepper flakes would work
  • 1/4 teaspoon Kosher sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons finely chopped cilantro
  • 1- 2 teaspoons sugar
  • lime wedges


  1. Cut the jicama lengthwise into 1/2-inch-thick slices, then cut the slices into 1/2-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.
  2. Add the jicama sticks to the bowl and toss to combine. Marinate for at least 30 minutes in the refrigerator.
  3. Arrange the marinated jicama slices into tall serving glasses with thin wedges of lime. Serve immediately.
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