- 2/3 cup seasoned rice vinegar
- 1/3 cup white sugar
- 2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
- 2 tablespoons chopped fresh cilantro, or more to taste
- 2 cups peeled, shredded jicama
- 1 pound cooked shrimp, shelled and deveined
- 3 tomatillos, husked and sliced
- 3 tomatoes, sliced
- Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
- Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
- Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
- Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
- Mound marinated jicama in the center of the plate and top with marinated shrimp.
- Pour remaining 1/3 of the dressing over salad.