Search inside this book

No other editions

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Rustic Jícama Appetizer with Red Chile and Lime

Page 92

Cuisine: Mexican | Course Type: Appetizers

(2 reviews)
View photos (2)

Tags: colorful crunchy challenge

Recipe Reviews

5th May 2013

Zosia from Toronto, ON

This salad offers a very refreshing combination of flavours and a nice variety of textures.

I omitted the optional pickled onions as not everyone is a fan and used just a pinch of ancho chili powder. I made the full recipe for 7 people and was a little concerned when I saw the huge mound it produced but it was so good, we had no problem finishing it off.

Excellent as a starter or a side salad…..I’d be happy to eat it for dessert!

(0) comment (0) useful  

8th May 2012

Queezle_Sister from Salt Lake City, UT

Light, fresh, and crunchy. I served this appetizer as a salad. It contains jicama, cucumbers, oranges, radishes (skipped those), marinated in lime juice for about 20 minutes. It is then topped by pickled onions (optional, I used them, easily made), cilantro, and ground up dried chiles. The recipe suggests guajillo peppers, and I found lovely ones in the market. I ground them up in an old coffee grinder. The pepper gave the dish a beautiful deep red color, but my peppers were so mild that they hardly added any flavor.

This was enjoyed by the whole family.

(2) comment (1) useful  

Login or register to add your own review of this recipe.