Jicama adds crunch to flavorful shrimp salsa

Jicama, a root vegetable from Central America, won’t win any beauty contests.

On the outside, it’s a large, tan-colored, sometimes misshapen root with a thick, tough skin. Luckily, what counts is on the inside, with a subtle flavor that tastes like a cross between apples and potatoes, and a crunchy texture that brings interest to any dish.

You’ll find jicama in many Mexican salads and salsas. It’s also a popular street food, often sold raw, cut into sticks along with cucumber and mango, and sprinkled with lime juice and cayenne.

In Shrimp, Jicama and Avocado Salsa, the jicama delivers a delightful crunch that will keep you coming back for more.

What brings the flavor, though, is an unexpected combination of lime juice and, strangely, ketchup. Yes, ketchup is an odd ingredient to find in a salsa, but somehow, in this salsa it works well. Maybe because this isn’t the traditional

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