Jicama Cannelloni With Snapper Seviche

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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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