Jicama Cannelloni with Snapper Seviche

Ingredients

• 1 cup fresh lemon juice (from 4 lemons)
• 3/4 cup fresh lime juice (from 4 limes)
• 1 small jalapeño, 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

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