Ensalada de Camarones con Jicama

[kirra]

Ensalada de Camarones con Jicama
Shrimp & Jicama Salad

This dish is typical of the Pacific coast region of México. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos.

Ingredients:

1 pound freshly cooked and peeled small shrimp
2 jicamas, peeled and shredded
1 fresh jalapeno chile, seeded and minced
2 tablespoons minced fresh cilantro
1/2 cup olive oil
3 tablespoons white wine vinegar
salt to taste
tomato wedges for garnish

Preparation:

Place all ingredients except tomato wedges in a bowl and toss gently to combine. Serve on salad plates, on a bed of shredded lettuce if desired. Garnish with tomato wedges. Serves 4.