Ceviche

In prior posts I have explored how there is a popular perception that something might be “the national dish” of a particular country, when in reality there is usually not any official designation. That having been said, the national dish of Peru (not really, but play along) is Ceviche.

Ceviche-Style Shrimp and Avocado Tacos

This method of preparing shellfish and other seafood in acid (typically lemon and/or lime juice) is centuries old and practiced around the world.

Use fresh limes as you are likely to have stronger acidity.

Making the salsa.

Adding the ceviche shrimp.

These are the best tacos!

Ceviche-Style Shrimp and Avocado Tacos

Servings: 6 servings (serving size: 2 tacos)

Ingredients:

3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas

Directions:

Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.

Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.

Nutritional Info: Calories 261
Calories from fat 27 %
Fat 7.8 g
Satfat 1.3 g
Monofat 3.8 g
Polyfat 1.8 g
Protein 19.5 g
Carbohydrate 30.3 g
Fiber 5 g
Cholesterol 115 mg
Iron 3.1 mg
Sodium 498 mg
Calcium 114 mg

Source: http://www.myrecipes.com/recipe/seviche-style-shrimp-avocado-tacos