- 4 cups jicama chopped
- 3 Roma tomatoes seeded
- 2 jalapeño peppers seeded
- 1 small white onion sliced into thin strips
- 1/4 cup cilantro chopped
- 3 key limes juiced
- 1 tablespoon chlie limon powder
- salt and fresh cracked pepper to taste
- 3 tablespoons olive oil
The jicama, also known as Mexican turnip, is an edible tuberous root. The texture is crisp like an apple, but only slightly sweet. Jicama is not only popular in Mexico, but is used in Asian cooking as well. It can be used in savory dishes, salads and salsas. When I don’t find jicama in the Latin produce section, I often find it in the Asian section of fresh products at my favorite market.
If you need to find a substitute for jicama, you could use parsnips or chayote squash. They have a similar texture, with the parsnip being sweeter. Just make sure to keep the parsnips covered in water with a bit of lemon juice, as that will keep them from quickly turning brown.