Green shrimp cocktail

If starting with raw shrimp, bring water to a boil, salt heavily, add the shrimp (frozen is fine), wait until it just barely returns to a boil, and strain.

Peel about half the skin off the cucumber and cut into small dice, seeds in or out.

Peel the jicama with a small knife rather than a peeler, removing the deep fibrous layer under the skin; cut an equal amount into small dice.

Dice an avocado and chop a little more cilantro.

Combine the shrimp, vegetables and the avocado tomatillo salsa in a bowl and mix; sprinkle with salt since the jicama, cucumber and avocado are unsalted.

Serve in a martini glass or small glass dishes with a little cilantro on top.