Mexican shrimp and jicama salad: Ensalada de camarones con jicama

articles Food & Cuisine Recipes

Karen Hursh Graber

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.

Link to source articles
Mexican seafood salads: Cool food for warm weather
Jicama: A sign of changing culinary seasons in Mexico

Published or Updated on: January 1, 2004 by Karen Hursh Graber © 2009
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