Marinated Jicama Appetizer Recipes

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.

Steps:

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

Steps:

• 1. Mix all vinaigrette ingredients together in a medium lidded bowl. Taste and adjust salt and/or honey. This is a very tart, Limey dressing and flavor will be absorbed into the jicama. (I don't even add water, as I love the tart and sweet flavor.)
• 2. Prepare Jicama and place in bowl. Mix thoroughly and allow to marinate, covered and refrigerated. Toss the jicama in the marinade occasionally to make sure it is all flavored. The longer it is marinated, the more tangy it gets.
• 3. I use this like a pickle or condiment. I see that there is a new recipe posted for watermelon and jicama salsa that I am dying to try. Also, I would add it to veggies (Chopped finer) for a fresh zing. I encourage you to play with your food!

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.

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.

Steps:

• Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
• Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!