Best 6 Marinated Jicama Appetizer Recipes

MARINATED JICAMA APPETIZER

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.

MEXICAN JICAMA SNACK

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.

JICAMA APPETIZER

Steps:

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

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

MISSION STREET MARINATED JICAMA & PICKLED JALAPENO

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.

JICAMA RELISH IN CHILPOTLE MARINADE

Steps:

• Using a knife, remove the skin from the jicama. Cut the flesh into half-inch dice. Place in a glass or earthenware bowl.
• Peel the carrot. Bring a pot of water to a rolling boil and drop the carrot in. Let the water return to the boil, then remove the carrot and discard the water. When the carrot is cool enough to handle, cut it into half-inch dice. Add to the bowl with the jicama.
• Scrub the zucchini well but do not peel it. Trim, then cut it into half-inch dice and add it to the bowl.
• Drain the chilpotles, reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot). Cut the chilies open lengthwise and scrape out the seeds (if your fingers are sensitive, you may want to wear rubber gloves). Finely chop the chilies and place them in a separate, medium-sized bowl.
• Add the onion, garlic, bay leaf, peppercorns, vinegar, water, olive oil and cilantro to the chilpotle in the bowl. Blend in the reserved chilpotle sauce. Crumble the oregano between your fingers into the bowl. Whisk all the ingredients together, then pour the marinade over the jicama mixture. Toss the vegetables with the marinade to coat them completely. Add salt to taste.
• Cover the relish and refrigerate for at least four hours, preferably overnight. Serve as an accompaniment to grilled meats or fish.