Mexican shrimp and jicama salad is typical of the Pacific coast region of Mexico. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos.
- 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
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- salt to taste
- tomato wedges for garnish
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.
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