Shrimp, Jicama and Chile Vinegar Salad

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Description

This salad is very easy to make and very refreshing on a hot summer day.

Ingredients

  • ⅔ cup seasoned rice vinegar
  • ⅓ 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

Instructions

  1. Mix rice vinegar
  2. sugar
  3. jalapeno pepper
  4. and cilantro in a bowl; stir until sugar has dissolved.
  5. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
  6. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
  7. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
  8. Mound marinated jicama in the center of the plate and top with marinated shrimp.
  9. Pour remaining 1/3 of the dressing over salad.

Prep Time: 20 mins

Total Time: 1 hr 20 mins

Servings: 4

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