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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Jicama Cannelloni with Snapper Seviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions