Shrimp and Jicama Salad With Chile Vinegar
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1182.95 ml water
- 453.59 g unpeeled small fresh shrimp
- 473.18 ml peeled shredded jicama
- 4 large tomatoes, sliced
- 4 large fresh tomatillos, husked and sliced
- fresh cilantro stem (optional)
-
Chile Vinegar
- 157.80 ml white wine vinegar
- 59.14 ml sugar
- 0.61 ml salt
- 44.37 ml minced fresh cilantro
- 29.58 ml seeded minced jalapeno peppers
directions
- Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
- Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
- Pour 1/3 cup Chile Vinegar over jicama and toss gently.
- Arrange tomato and tomatillo slices on salad plates.
- Top with jicama then shrimp.
- Pour remaining Chile Vinegar over salads.
- Garnish with cilantro, if desired.
- For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.
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