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. Amazing Seafood Recipes

November 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing

Try with a delicate French red wine like Château d'Arricaud from the Graves region within Bordeaux.