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Marinated Jicama Appetizer

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Marinated Jicama Appetizer
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 42
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Four ingredients and two steps is all that you need to make this interesting appetizer - perfect to be served at your next party.
Updated Aug 26, 2010

Ingredients

  • 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

  • 1
    Cut jicama slices into desired shapes, using cookie cutters.
  • 2
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top each jicama slice with about 1 teaspoon olive tapenade. Look for the tapenade with the condiments in the supermarket.
  • tip 2
    You can cut the jicama shapes 1 day ahead. Toss with lemon juice in a resealable plastic food-storage bag and refrigerate. Before serving, remove from the bag and sprinkle with salt and chili powder.

Nutrition

10 Calories, 0g Total Fat, 0g Protein, 3g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
10
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
60mg
Total Carbohydrate
3g
Dietary Fiber
1g
Protein
0g
% Daily Value*:
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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