The chile powder livens up the mellow flavor of the jicama.
Cut jicama in half crosswise. Cut each half into 1/2-inch-thick slices, then cut slices into 1/2-inch-long spears. Trim off skin. Refrigerate until needed.
About an hour before serving, bathe spears in lime juice and sprinkle with chile powder. Serve chilled.
A jicama is a tuber with a clean, crisp texture and a sweet, mellow flavor. They can be found in Latino markets and in many supermarkets as well.