Spicy Jicama Carpaccio

• 1 1-lb. jicama, peeled
• 1 small poblano chile (24 oz.)
• 1 cup cilantro leaves, finely chopped
• 1 green onion, thinly sliced
• 2 1/2 Tbs. lime juice
• 1 1/2 tsp. lime zest
• 1 tsp. hot sauce, optional
• 1 Tbs. olive oil
• Mild chili powder, for dusting

1. Thinly slice jicama with sharp knife or mandoline.
2. Arrange jicama slices on serving plates, and season with salt and pepper, if desired.
3. Cut poblano chile in half lengthwise, remove seeds and ribs with spoon, and thinly slice crosswise.
4. Scatter poblano slices over jicama slices.
5. Stir together cilantro, green onion, lime juice, lime zest, and hot sauce (if using) with fork in small bowl.
6. Stir in oil.
7. Season with salt and pepper, if desired.
8. Spoon cilantro mixture over jicama slices, and dust with chili powder.
9. Serve at room temperature or slightly chilled.

jicama, poblano chile, cilantro, green onion, lime juice, lime zest, hot sauce, olive oil, chili powder

Taken from www.vegetariantimes.com/recipe/spicy-jicama-carpaccio/ (may not work)