Pineapple Jicama Shrimp Ceviche
A tangy and fresh ceviche with a fantastic Mexican twist!
Ingredients
Serves 4 Servings
- 8 oz fresh shrimp, peeled and deveined
- 1 avocado, peeled, pitted and cut into chunks
- 1 cup jicama, peeled and diced
- 3/4 cup Thick & Chunky Medium Salsa
- 1 tbsp Medium Taco Sauce
- 1/4 cup freshly squeezed lime juice
- 6 cilantro sprigs
- 6 lime wedges
- 12 Yellow Corn Taco Shells
Used in this recipe
Directions
- In a large bowl, combine shrimp, avocado, jicama, salsa, taco sauce and lime juice.
- Chill for 4 to 6 hours, or until shrimp are opaque.
- Spoon equal amounts of shrimp mixture into 4 stemmed glasses or small bowls.
- Garnish with cilantro sprigs and lime wedges.
- Break each taco shell into approximately 6 pieces. Serve ceviche with broken taco shells.
