Recipe information
Ingredients for - Shrimp, Jicama and Chile Vinegar Salad
3. Seeded and minced fresh jalapeno pepper, or to taste - 2 tablespoons
5. Peeled, shredded jicama - 2 cups
6. Cooked shrimp, shelled and deveined - 1 pound
7. Tomatillos, husked and sliced - 3
How to cook deliciously - Shrimp, Jicama and Chile Vinegar Salad
1. Stage
Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. Stage
Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. Stage
Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
4. Stage
Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. Stage
Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. Stage
Pour remaining 1/3 of the dressing over salad.
