Rustic jicama appetizer with red chile and lime (Entremés de jicama) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 92) by Rick Bayless

  • chile powder
  • cilantro
  • cucumbers
  • jicama
  • limes
  • oranges
  • radishes
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled red onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Zosia on May 17, 2018

    Incredibly refreshing and a hit whenever I serve it. It's worth it to use a mandoline for thin slices that make it easier to enjoy.

  • Rutabaga on January 12, 2015

    As radishseed suggested, I made this into a salad by chopping all the ingredients into about half inch pieces. I used grapefruit instead of oranges, and while I liked the inclusion of grapefruit, I think it would be best with oranges, too, for some sweetness. Avocado, pineapple, or watermelon would also be perfect additions to this mix. For chile powder, I used some ground powder I had made from a mix of different whole dried chiles, which I think has more nuance than most prepackaged chile powders.

  • radishseed on January 05, 2012

    I would make this a little easier to eat by cutting the jícama (and other ingredients) into bite-sized pieces or thinner slices.

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