Jicama Cannelloni with Snapper Seviche

• 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

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.

lemon juice, lime juice, jalapeno, red snapper, shrimp, red onion, cilantro, mango, paper, guacamole

Taken from www.foodandwine.com/recipes/jicama-cannelloni-with-snapper-seviche (may not work)