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Ingredients
US|METRIC
1 SERVINGS
- 1 jicama (small)
- 1/3 lb. peeled shrimp (small)
- 6 sprigs cilantro (finely chopped)
- 1/4 tsp. ground cumin
- 1/4 tsp. chipotle powder (ground)
- 1 clove garlic (finely minced or grated)
- 1/2 lime (juice of)
- 1 pinch salt
- 1/4 cup coconut milk (canned, using the “cream top” yields a thicker crema)
- 1/8 tsp. ground cumin
- salt (to taste)
- 1/2 tsp. lime zest
- 1 Tbsp. cilantro leaves (finely chopped)
- 1/2 cup green cabbage (shredded purple and/or)
- 1/4 tsp. Mexican oregano
- salt (to taste)
- olive oil
- 1/2 lime (juice of)
- 1/2 avocado (small, thinly sliced)
- red onion (finely minced)
- cilantro leaves
- serrano chili (thinly sliced)
- lime wedges
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