Spicy Jicama Carpaccio

1. 1

   Thinly slice jicama with sharp knife or mandoline.

2. 2

   Arrange jicama slices on serving plates, and season with salt and pepper, if desired.

3. 3

   Cut poblano chile in half lengthwise, remove seeds and ribs with spoon, and thinly slice crosswise.

4. 4

   Scatter poblano slices over jicama slices.

5. 5

   Stir together cilantro, green onion, lime juice, lime zest, and hot sauce (if using) with fork in small bowl.

6. 6

   Stir in oil.

7. 7

   Season with salt and pepper, if desired.

8. 8

   Spoon cilantro mixture over jicama slices, and dust with chili powder.

9. 9

   Serve at room temperature or slightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.