Book & Author:
Instructions for Dancing by Nicola Yoon
Recipe Source:
We move on from bad jokes to talking about our favorites from the evening. Tacos al pastor for him. Shrimp ceviche for me. It feels like ever other Taco Night, except we’re both going home to someplace new.
page 158
Servings:
6 tacos
Ingredients:
Directions:
1. Clean and remove the tails of the shrimp. Add water and salt to a large pot and boil the shrimp until opaque. Drain the water out of the pot and set the shrimp in a bowl of ice to cool. Once chilled, chop the shrimp into cubes.
2. Pour the shrimp into a stainless steel, ceramic, or glass bowl. Add the citrus juices, red onion, and jalapeno. Make sure the shrimp is submerged in the liquid. Cover the bowl with ceramic wrap and refrigerate for 30 minutes to 2 hours. Add the bell peppers and tomatoes. Stir and chill for 30 to 60 more minutes.
3. Add the avocado, mango, and cilantro to the mixture.
4. Warm the corn tortillas. Use a slotted spoon to scoop the filling into each tortilla.
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