Shellfish Free Jicama Sticks with Lime & Sea Salt
Crisp, refreshing, and just a little addictive, these jicama sticks are the kind of snack that disappears fast. Jicama has a satisfying crunch that holds up beautifully to the bright hit of fresh lime juice and zest, while a pinch of turmeric and ginger add a subtle warmth that keeps things interesting. Sea salt ties it all together in the best possible way. The whole thing comes together with nothing more than a peeler, a knife, and a mixing bowl — no cooking required. For anyone navigating menus or packaged snacks that often hide unexpected seafood-derived ingredients, this recipe is a genuinely clean and worry-free option built entirely from fresh produce and pantry spices. A scatter of torn cilantro at the end adds a pop of color and herby brightness if you're into it. Serve it as a light appetizer, a side alongside tacos, or just a midday snack straight from the bowl.
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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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