GATHER JOURNAL

Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Jicama with Chile and Lime

Amuse-Bouche from Issue 5 – Spring / Summer 2014 – Caravan

Think of a chelada, a lime-doused beer in a salt-rimmed glass, as a michelada, laid bare. Because the beer is center stage, it’s perfectly acceptable to be particular (we happen to prefer ours with Victoria or Modelo). And since our drink has been stripped of its fiery components, we lent all the heat to crunchy jicama wands. Together, they are a match made in summer-snacking heaven.

serves 4



  • 2 medium jicama, peeled and cut into wedges or sticks
  • 2 limes, juiced
  • ¼ tsp cayenne or more to taste

  • 1

    Drizzle jicama with lime juice and sprinkle with cayenne.