Shrimp and avocado seviche
Instructions:
- 4 limes
- 2 pounds medium shrimp
- 1 / 4 cup fresh lime juice (about 3 limes)
- 6 scallions, trimmed and finely chopped
- 2 to 4 serrano chiles, finely chopped
- 1 / 4cup cider vinegar
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon dried oregano, preferably Mexican
- 2 large ripe avocados, peeled, pitted, and diced
- 1 / 4 cup finely chopped fresh cilantro
- 2 teaspoons salt
- Tortilla chips, for serving
- Fill a large pot with 1 quart water. Cut the 4 limes in half, and squeeze their juice into the pot; add the lime halves. Bring to a boil, then turn off heat; let the mixture steep about 10 minutes. Return to a boil.
- Add the shrimp to the pot. As soon as the water returns to a rolling boil, pour the shrimp mixture into a colander; discard the cooking liquid and limes. Return the shrimp to the pot; cover, and let stand 15 minutes. Transfer the shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
- Peel and devein the shrimp, and cut them into thirds. Transfer to a medium bowl; stir in1 / 4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.
- When ready to serve, stir the avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.
- SERVES 8 TO 10