I made these twice this week. Once when my long time high school friend, Rita, came to visit from Washington, DC. I’d never made them before so she helped me decide it they were “blog worthy”. They indeed were, but by that time, the sun was long gone and I had lost my opportunity to capture them on film…no, I guess it isn’t film anymore…magical pixels?
Using pre-cooked, peeled shrimp from the seafood counter or defrosted, frozen shrimp makes this is a super quick dinner.
The recipe is called “Seviche-style”, because technically seviche uses raw seafood and this calls for cooked.
It’s light and fresh tasting, perfect on a hot summer evening. I served them with the cilantro rice from, “The Dog Ate My Homework”, post.
Seviche-Style Shrimp and Avocado Tacos
3 limes, zested, then juiced
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1)
1/2 cup chopped fresh cilantro
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked, peeled, medium shrimp
12 6″ corn tortillas
Finely grate rind from limes to measure 1 tablespoon. Juice limes to measure 1/4 cup. Place rind and juice in a large glass or ceramic bowl. (Not aluminum)
Add tomato and remaining ingredients. Toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Serve with warm tortillas. Serves 4-6.