How can the potential digestive irritation from jicama's lectins be best mitigated for those eating it raw?

By being mindful of the sheer volume consumed, as standard raw consumption is usually fine.

Jicama contains lectins, proteins that, like those found in other tubers and legumes, can potentially irritate the digestive system or impede nutrient absorption if consumed raw in excessive amounts. However, standard consumption of the properly prepared, raw, peeled root rarely leads to problems because the lectin concentration is typically not high enough to be detrimental. While cooking or fermentation is a known method to deactivate many lectins in other foods, since jicama is commonly eaten raw, the most practical and relevant mitigation strategy for potential lectin-related upset is exercising caution regarding the quantity consumed.