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SHRIMP AND JICAMA CEVICHE

Semi-Homemade Cooking 2 by Sandra Lee

Servings 4
Prep Time 10 minutes
Chilling Time 4 hours
 

INGREDIENTS

    • 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
     

DIRECTIONS

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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