Hands-on Time
20 Mins
Total Time
4 Hours 20 Mins
Yield
Makes 10 servings
Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

How to Make It

Step 1

Combine first 4 ingredients in a large glass or ceramic bowl, gently pressing down to cover fish with liquid. Cover and refrigerate 3 hours or until fish is opaque in center, stirring occasionally. Drain, reserving 1/3 cup liquid.

Step 2

Combine jicama and remaining ingredients in a large glass or ceramic bowl. Stir in fish mixture and reserved liquid. Cover and refrigerate 1 hour. Serve with chips or tostadas.

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