Shrimp and Jicama Salsa
- Total Time
Belgian endive spears are great for scooping up this salsa. Tortilla chips are excellent, as well; count on 6 baked low-fat chips for each guest.
uncooked shrimp½ pound(s), cooked, peeled and deveined, coarsely chopped
uncooked jicama1 ½ medium, peeled and diced
fresh lime juice2 Tbsp
uncooked red onion(s)1 Tbsp, chopped, minced
mint leaves1 Tbsp, fresh, chopped
olive oil1 tsp
table salt1 ⅛ tsp
hot pepper sauce1 ⅛ tsp
- Combine the shrimp, jicama, lime juice, onion, mint, oil, salt, and hot pepper sauce in a medium bowl. Serve at once or cover and refrigerate for up to 8 hours. Yields a 1/4 cup per serving.