Shrimp, Jicama and Chile Vinegar Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This salad is very easy to make and very refreshing on a hot summer day. Ingredients:
2/3 cup seasoned rice vinegar |
1/3 cup white sugar |
2 tablespoons seeded and minced fresh jalapeno pepper, or to taste |
2 tablespoons chopped fresh cilantro, or more to taste |
2 cups peeled, shredded jicama |
1 pound cooked shrimp, shelled and deveined |
3 tomatillos, husked and sliced |
3 tomatoes, sliced |
Directions:
1. Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. 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. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. Pour remaining 1/3 of the dressing over salad.
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