Jicama Cannelloni with Snapper Seviche
- SERVINGS: 8
Use a very sharp mandoline to slice the jicama. Buy a root large enough to make slices that are four by six inches and trim the root to fit the mandoline.
- 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
- In a glass bowl, combine the lemon juice, lime juice and jalapeño. Pour 1/3 cup of the marinade into another glass bowl and set aside. Add the snapper to the large bowl and mix well; cover and refrigerate for 2 to 4 hours, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add the shrimp and cook just until pink and firm, about 2 1/2 minutes. Drain and let cool. Add the shrimp to the marinade in the small bowl and toss well. Cover and refrigerate for 2 to 4 hours, stirring occasionally.
- Drain the snapper and transfer to a medium bowl. Mix in the onion and cilantro.
- To assemble, arrange 2 mango strips on a slice of jicama. Top with 1 tablespoon each of the guacamole and snapper seviche. Roll the jicama around the seviche to form a tight cylinder and garnish with a shrimp. Repeat with the remaining ingredients and serve at once.
Try with a delicate French red wine like Château d'Arricaud from the Graves region within Bordeaux.