Spicy Jicama Carpaccio
30 minutes or fewer
If you can’t find jicama for this recipe, substitute peeled, thinly sliced cucumbers or baby turnips. Poblano chiles range from mild to having a bit of heat, so it’s best to taste the chile before sprinkling over the jicama.
- 1 1-lb. jicama, peeled
- 1 small poblano chile (2–4 oz.)
- 1 cup cilantro leaves, finely chopped
- 1 green onion, thinly sliced
- 2 ½ Tbs. lime juice
- 1 ½ tsp. lime zest
- 1 tsp. hot sauce, optional
- 1 Tbs. olive oil
- Mild chili powder, for dusting
1. Thinly slice jicama with sharp knife or mandoline. Arrange jicama slices on serving plates, and season with salt and pepper, if desired. Cut poblano chile in half lengthwise, remove seeds and ribs with spoon, and thinly slice crosswise. Scatter poblano slices over jicama slices.
2. Stir together cilantro, green onion, lime juice, lime zest, and hot sauce (if using) with fork in small bowl. Stir in oil. Season with salt and pepper, if desired. Spoon cilantro mixture over jicama slices, and dust with chili powder. Serve at room temperature or slightly chilled.
June 2011 p.44