Refreshing Jicama and Shrimp Cocktail

Ingredients

Shrimp

1 pound, peeled and deveined

Jicama

2 cups, peeled and diced

Cucumber

1 cup, diced

Red bell pepper

1 cup, diced

Red onion

1/2 cup, finely chopped

Cilantro

1/4 cup, chopped

Lime juice

1/4 cup, freshly squeezed

Tomato juice

1/2 cup

Hot sauce

1-2 tablespoons, to taste

Salt

1/2 teaspoon, or to taste

Tortilla chips

for serving

Instructions

1. In a large pot of boiling salted water, cook the shrimp for 2-3 minutes until they turn pink. Drain and transfer to an ice bath to stop the cooking process. Once cooled, pat them dry.
2. In a large mixing bowl, combine the diced jicama, cooked shrimp, diced cucumber, red bell pepper, red onion, and chopped cilantro.
3. In a separate small bowl, whisk together the lime juice, tomato juice, hot sauce, and salt until well combined.
4. Pour the dressing over the jicama and shrimp mixture and gently toss to coat all the ingredients evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, refrigerate for up to 2 hours.
6. Serve the jicama and shrimp cocktail chilled, accompanied by tortilla chips for a satisfying crunch.