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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Diced Jicama Appetizer (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 11/12/2014 - Jicama is one of the unsung wonders of a great many Mexican dishes and salsas. In this recipe, jicama serves as the center piece for a tasty, refreshing appetizer.

    Photo: Wikimedia Commons--Eliazar Parra CardenasIngredients:

    • 1 jicama, peeled and diced into bite-sized chunks
    • ½ tablespoon chili powder, or to taste
    • 2 tablespoons fresh lime juice
    • dash of kosher salt

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    Directions:
    Place peeled jicama pieces in a medium bowl and mix with lime juice.

    Sprinkle with chili powder, mix a bit more, and arrange the jicama on a platter.

    Serve immediately. Use toothpicks or small forks.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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