• Prep Time:
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  • Serves: 4 Servings

Shrimp and Jicama Salad with Chile Vinegar

  • Recipe Submitted by on

Category: Fish, Vegetables, Salads

 Ingredients List

  • 5 c ;Water
  • 1 lb Small fresh shrimp; unpeeled
  • 2 c Jicama; peeled and shredded
  • 4 lg Tomatoes; sliced
  • 4 lg Fresh tomatillos
  • -- husked and sliced
  • Fresh cilantro sprigs (opt.)


2/3 c White wine vinegar
1/4 c Sugar
1/8 ts Salt
3 tb Fresh cilantro; minced
2 tb Jalapeno pepper
seeded and minced

Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well;
rinse in cold water. Chill. Peel and devein shrimp.

Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup chile
vinegar over jicama; toss gently. Arrange tomato slices and tomatillo
slices on individual salad plates; top evenly with jicama mixture. Place
shrimp mixture over jicama mixture. Pour remaining chile vinegar over
salads. Garnish with fresh cilantro sprigs, if desired.

To make the chile vinegar, combine all vinegar ingredients in a medium
mixing bowl; stir with a wire whisk until well blended. Yield: 1 1/4 cups

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