Prep: 20 Mins

A tangy and fresh ceviche with a fantastic Mexican twist!

Shrimp and Jicama Ceviche

Ingredients

8 oz fresh shrimp, peeled and deveined
1 avocado, peeled, pitted, and cut into chunks
1 cup diced peeled jicama
3/4 cup ORTEGA Thick & Chunky Medium Salsa
1 tablespoon ORTEGA Thick & Smooth Medium Taco Sauce
1/4 cup freshly squeezed lime juice
Cilantro sprigs and lime wedges for garnish
1 box (12 count) ORTEGA Yellow Corn Taco Shells or Whole Grain Corn Taco Shells, each shell broken in approximately 6 pieces.

Directions

8 oz fresh shrimp, peeled and deveined
1 avocado, peeled, pitted, and cut into chunks
1 cup diced peeled jicama
3/4 cup ORTEGA Thick & Chunky Medium Salsa
1 tablespoon ORTEGA Thick & Smooth Medium Taco Sauce
1/4 cup freshly squeezed lime juice
Cilantro sprigs and lime wedges for garnish
1 box (12 count) ORTEGA Yellow Corn Taco Shells or Whole Grain Corn Taco Shells, each shell broken in approximately 6 pieces.

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