SHRIMP AND JICAMA CEVICHE
Semi-Homemade Cooking 2 by Sandra Lee
Servings 4
Prep Time 10 minutes
Chilling Time 4 hours
8 ounces fresh shrimp, peeled and deueined
1 avocado, peeled, pitted, and cut into chunks
1 cup diced peeled jicama
3/4 cup thick and chunky salsa, Ortega®
1/4 cup freshly squeezed lime juice
Cilantro sprigs and lime wedges, for garnish
Tortilla chips
In a large bowl, combine shrimp, avocado, jicama, salsa, and lime juice.
Chill For 4 to 6 hours, or until shrimp are opaque.
Spoon equal amounts of shrimp mixture into 4 stemmed glasses or small bowls.
Garnish with cilantro sprigs and lime wedges.
Serve with tortilla chips.
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