Jicama Cannelloni with Snapper Seviche
Ingredients
- 1 cup fresh lemon juice (from 4 lemons)
- 3/4 cup fresh lime juice (from 4 limes)
- 1 small jalapeño, seeded and minced
- 1 pound skinless red snapper fillets, cut into 1-by-1/8-inch strips
- 16 small shrimp (about 3/4 pound), shelled and deveined
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped cilantro
- 1 mango, peeled and cut into thin strips
- 16 paper-thin slices of peeled jicama
- 1 cup guacamole
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