Pescatarian Jicama Sticks with Lime & Sea Salt
Crunchy, bright, and refreshingly light, these jicama sticks are the kind of snack that disappears fast once they hit the table. Jicama has a satisfying snap similar to a crisp apple, and when it's tossed with fresh lime juice, zest, and a whisper of turmeric and ginger, the result is something that feels both exotic and effortless. The sea salt pulls everything together and makes each bite pop in the best possible way. This is a naturally plant-forward dish that fits beautifully into a pescatarian lifestyle without any substitutions or workarounds — it's just clean, whole ingredients doing their thing. A quick five-minute rest lets the citrus and spice soak into the surface, so the flavor goes beyond just a coating. Torn cilantro scattered over the top adds a herby freshness that takes it from simple snack to something you'd proudly set out for guests. Whether you're serving it alongside grilled fish or just reaching for something to munch on, this one is hard to put down.
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Learn more →Ingredients
4 servings
- 1 medium jicama (about 1.5 lb), peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
Instructions
- 1
Using a vegetable peeler, remove the tough brown skin from the jicama, then cut away any remaining fibrous layer just beneath the skin until the flesh is fully white and smooth.
- 2
Cut the jicama into 1/2-inch-thick slabs, then cut each slab into sticks roughly 3 inches long and 1/2 inch wide — similar in shape to thick-cut french fries.
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