Prep: 20 Mins
A tangy and fresh ceviche with a fantastic Mexican twist!
Shrimp and Jicama Ceviche
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.
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. Serve with broken taco shells.