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Jicama con Limon y Chile
1 lb jicama, peeled and cut into 1/4 inch slices juice of 5 green limes or 2 lemons
1/2 tsp powdered chile pequin (or Spanish smoked pimenton) fine grain sea salt to taste
Method Arrange the jicama slices on a platter. Sprinkle the lime juice on the top, followed by the
chile and salt. Simple and non-fat!
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