Marinated Jicama Appetizer Recipes

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MARINATED JICAMA APPETIZER



Marinated Jicama Appetizer image

Four ingredients and two steps is all that you need to make this interesting appetizer - perfect to be served at your next party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 42

Number Of Ingredients 4

1 jicama (about 2 pounds), peeled and cut into 3/8-inch slices
1/4 cup lemon or lime juice
1 teaspoon salt
1 teaspoon chili powder

Steps:

  • Cut jicama slices into desired shapes, using cookie cutters.
  • Arrange slices on serving plate. Drizzle with lemon juice. Sprinkle with salt and chili powder. Cover and refrigerate at least 2 hours to blend flavors.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg

MEXICAN JICAMA SNACK



Mexican Jicama Snack image

I found this recipe while on a trip to Mexico. It is a great snack that is crunchy, has a great flavor, and is very healthy. My kids love this and they can help make it. Happy crunching!

Provided by caztoindy

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 10m

Yield 6

Number Of Ingredients 3

1 large jicama
2 lime, juiced
1 tablespoon crushed red pepper, or to taste

Steps:

  • Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 19.6 g, Fat 0.4 g, Fiber 10.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 4 g

JICAMA APPETIZER



Jicama Appetizer image

This is a great way to serve jicama to a large group of people.

Provided by BECCAS911

Categories     Appetizers and Snacks

Time 10m

Yield 4

Number Of Ingredients 3

1 jicama, peeled and cut into bite-sized pieces
2 tablespoons fresh lime juice
2 tablespoons chili powder

Steps:

  • Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.

Nutrition Facts : Calories 77 calories, Carbohydrate 17.3 g, Fat 0.8 g, Fiber 9.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 46.9 mg, Sugar 3.4 g

SWEET AND CRUNCHY JICAMA SALAD



Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

Steps:

  • In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

MISSION STREET MARINATED JICAMA & PICKLED JALAPENO



Mission Street Marinated Jicama & Pickled Jalapeno image

Make and share this Mission Street Marinated Jicama & Pickled Jalapeno recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 20m

Yield 16 serving(s)

Number Of Ingredients 8

1 large jicama
3 tablespoons lime juice
4 tablespoons nam pla
1/2 teaspoon sugar
1 lb red jalapeno
1 1/2 cups white vinegar
1 cup water
1/2 cup sugar

Steps:

  • Slice the skin off of the jicama. Cut jicama into 1/4 inch slices, then 1/4 inch batons.
  • In a large plastic bag, add lime juice, nam pla and sugar. Mix well and then add the jicama cubes.
  • Refrigerate for at least 30 minutes, or even better, overnight.
  • Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.
  • Combine vinegar, water, and sugar in a small saute pan. Bring to a boil.
  • Remove from heat and pour over coins and allow to cool thoroughly. Refrigerate overnight.

Nutrition Facts : Calories 68.4, Fat 0.2, Sodium 358.8, Carbohydrate 15.4, Fiber 4.5, Sugar 9.2, Protein 1

JICAMA RELISH IN CHILPOTLE MARINADE



Jicama Relish In Chilpotle Marinade image

Provided by Regina Schrambling

Categories     condiments, side dish

Time 25m

Yield About six cups

Number Of Ingredients 14

1 medium jicama, about 1 pound (see note)
1 large carrot
1 medium zucchini
1 to 3 pickled chilpotle peppers in an adobo sauce with their liquid (see note)
1 cup finely chopped onion
4 garlic cloves, peeled and minced
1 bay leaf
6 whole black peppercorns
1/2 cup white vinegar
1/2 cup water
1/3 cup olive oil
2 tablespoons chopped cilantro
1 teaspoon good-quality dried oregano
Salt to taste

Steps:

  • Using a knife, remove the skin from the jicama. Cut the flesh into half-inch dice. Place in a glass or earthenware bowl.
  • Peel the carrot. Bring a pot of water to a rolling boil and drop the carrot in. Let the water return to the boil, then remove the carrot and discard the water. When the carrot is cool enough to handle, cut it into half-inch dice. Add to the bowl with the jicama.
  • Scrub the zucchini well but do not peel it. Trim, then cut it into half-inch dice and add it to the bowl.
  • Drain the chilpotles, reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot). Cut the chilies open lengthwise and scrape out the seeds (if your fingers are sensitive, you may want to wear rubber gloves). Finely chop the chilies and place them in a separate, medium-sized bowl.
  • Add the onion, garlic, bay leaf, peppercorns, vinegar, water, olive oil and cilantro to the chilpotle in the bowl. Blend in the reserved chilpotle sauce. Crumble the oregano between your fingers into the bowl. Whisk all the ingredients together, then pour the marinade over the jicama mixture. Toss the vegetables with the marinade to coat them completely. Add salt to taste.
  • Cover the relish and refrigerate for at least four hours, preferably overnight. Serve as an accompaniment to grilled meats or fish.

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