Jicama Cannelloni with Snapper Seviche Recipe

Name: Jicama Cannelloni with Snapper Seviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh lemon juice (from 4 lemons); 3/4 cup fresh lime juice (from 4 limes); 1 small jalapeno, 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

Servings: persons

1 cup fresh lemon juice (from 4 lemons)
3/4 cup fresh lime juice (from 4 limes)
1 small jalapeno, 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

1
In a glass bowl, combine the lemon juice, lime juice and jalapeno.
2
Pour 1/3 cup of the marinade into another glass bowl and set aside.
3
Add the snapper to the large bowl and mix well; cover and refrigerate for 2 to 4 hours, stirring occasionally.
4
Meanwhile, bring a large pot of salted water to a boil.
5
Add the shrimp and cook just until pink and firm, about 2 1/2 minutes.
6
Drain and let cool.
7
Add the shrimp to the marinade in the small bowl and toss well.
8
Cover and refrigerate for 2 to 4 hours, stirring occasionally.
9
Drain the snapper and transfer to a medium bowl.
10
Mix in the onion and cilantro.
11
To assemble, arrange 2 mango strips on a slice of jicama.
12
Top with 1 tablespoon each of the guacamole and snapper seviche.
13
Roll the jicama around the seviche to form a tight cylinder and garnish with a shrimp.
14
Repeat with the remaining ingredients and serve at once.

299

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup fresh lemon juice (from 4 lemons), 3/4 cup fresh lime juice (from 4 limes), 1 small jalapeno, seeded and minced, 1 pound skinless red snapper fillets, cut into 1-by-1/8-inch strips, and more.

Yes, Jicama Cannelloni with Snapper Seviche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jicama Cannelloni with Snapper Seviche

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