Recipe: Shrimp, Jicama and Avocado Salsa

Serves 4.

Note: Think of this light, refreshing dish as a delicious combination of classic shrimp cocktail and Mexican ceviche. Ketchup may seem like a strange addition, but the bit of added sweetness brings all the other flavors together. From Meredith Deeds.

• 1 tsp. salt

• 1 whole lime, halved

• 1 lb. raw medium-sized shrimp, peeled and deveined

• 2 tbsp. lime juice

• 3/4 c. chopped jicama

• 1/2 c. chopped sweet onion

• 1/2 c. chopped tomato

• 1/4 c. chopped cilantro

• 1 large avocado, peeled, pitted and chopped

• 1 medium jalapeño, seeded and finely chopped

• 1/4 c. ketchup

• Shredded lettuce

Directions

Bring 4 cups of water to a boil. Add in the salt. Squeeze the juice from both lime halves into the water and add the lime halves, too. Add the shrimp, cover and let the water return to a boil. Cook for 2 to 3 minutes, until the shrimp is just done. Spread out the shrimp on a plate to cool for 10 minutes. Cut into 1/2-inch pieces and place in bowl. Add the lime juice and toss to coat. Cover and chill for 30 minutes.

Add the jicama, onion, tomato, cilantro, avocado, jalapeño and ketchup to the bowl with the shrimp and toss to coat. Taste and season with more salt or lime juice, if necessary. Arrange shredded lettuce on serving plates and spoon the salsa over the top. Serve with tortilla chips on the side, if desired.