Ceviche Jicama Tacos

Ingredients

• Raw Jumbo Shrimp

  devained

  1 pound or 450g

• Jicama

  1 small raw - Whole Foods Market

  40 oz or 1.13kg

• Mangos

  Raw

  ¼ cup, sliced or 41g

• Persian Cucumbers

  Trader's Joes

  ½ mini cucumber or 25g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Cilantro

  Raw - Whole Foods Market

  4 oz or 113g

• Red Onion

  Whole Foods Market

  2 oz or 57g

• Serrano pepper

  Raw

  1 pepper or 6g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Sea Salt

  Cerulean Seas

  ¼ tsp or 2g

• Lemon juice

  Raw

  1 cup or 244g

• Lime juice

  Raw

  1 cup or 242g

Directions

1. 1. Use mandoline to cut the jicama into 1/8-inch-thick thick round slices (these will be your taco "shells") and plate them in a large bowl of water with a pinch of salt. Let sit for 20 mins to 1 hour to remove excess starch and make the jicama malleable.
2. 2. Meanwhile, place the shrimp (about 1 pound) in a large bowl. Add 1/2 cup of the lime juice and 1/2 the cup of the lemon juice. Let stand so the shrimp can "cook" in the juice, about 15 minutes, or until the shrimp are pink and opaque.
3. In a seperate large bowl, combine the remaining 1/2 cup lime juice and 1/2 cup of the lemon juice, the mango, cucumber, bell pepper, cilantro, onion, and serrano pepper and mix well. Transfer the vegetable mixture to the bowl with the shrimp and mix well to incorporate. Season with salt and mix well.
4. This recipe makes two servings* Alternative to use Plantain chips instead of Jicama shells.