About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Spicy Jicama Carpaccio

Jicama is a wonderful vegetable. Looks like a potato, tastes like an apple. I tell Dylan it is a Mexican apple. He likes it.

I tend to serve this with the Beef Tataki slices with soy sauce and wasabi and Portobello Carpaccio with Orange-Kalamata Tapenade. It is a great meal for the whole family. I have tried various chilies in this recipe and they all work, just depends on how spicy you like it and the flavour of the chilie.  Poblano and Cubanelle work and so does Anaheim and jalapeno or regular red chilies.


Spicy Jicama Carpaccio
adapted from the Vegetarian Times

1 large jicama, peeled and sliced very thin
1 small Anaheim, Jalapeno, Cubanelle, Poblano or long red chilie, seeded and thinly sliced
1 cup cilantro, chopped
1 scallion, thinly sliced
2 1/2 tbsp lime juice, organic preferred
1 1/2 tsp lime zest (1 lime), organic preferred
1 tsp hot sauce (optional)
1 tbsp olive oil
Mild chili powder for dusting on top


1. Arrange sliced jicama on serving plate and season with sea salt and freshly ground pepper.
2. Sprinkle chili over jicama.
3. In a medium bowl mix the remaining ingredients (except chili powder).
4. Spread cilantro mixture over jicama and sprinkle with chili powder.
5. Serve at room temperature or chilled.

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