by Irene Hayton

• 3 tablespoons (45 ml) fresh lime juice (1 medium lime)
• ½ teaspoon (2 ml) unprocessed sea salt
• ¼ to ½ teaspoon (1 to 2 ml) chili powder
• ·  3 tablespoons (45 ml) minced fresh cilantro (optional)
• 1 jicama, approximately 1½ pounds

Combine the lime juice, sea salt, chili powder, and cilantro (if using) in a large glass bowl. Peel the jicama and cut into slices approximately ½ inch thick and 1 to 2 inches long (you should have about 4 cups). Add the jicama to the lime juice mixture and toss to coat well. Taste and adjust the seasonings if desired. This tastes best when covered and refrigerated for at least an hour to allow the flavors to blend and will keep for a few days.