This weekend was spent in the swamps of exotic Gainesville, FL, visiting Christian in his natural habitat.
We are both on a mission to save some money, so we kept it pretty low key. Friday, Christian had a couple coupons for FREE CHIPOTLE, so we each got a burrito bowl for lunch, ate half and saved the rest for dinner. Free lunch and dinner – thanks, Chipotle!
Saturday night, we got creative in the kitchen. I’ve been dying to try Christian’s shrimp ceviche that he’s made a couple times recently, so I figured: why not make it Saturday night and stuff it in a taco? In addition to his ceviche, I made some guacamole with two beautiful avocados we got from a new market in town, Earth Fare. You can find my easy guacamole recipe here!
Christian made his ceviche combining the veggies and shrimp and letting them marinate together. However, another method that may be better for people like me who are paranoid that the shrimp isn’t fully cooked, is to prepare the shrimp separate so you can get a good view of whether it’s ready or not.
- Corn tortillas
- 1/2 large cucumber, chopped
- 2/3 red onion, julienned or chopped
- 2 cups broccoli slaw
- 2 vine ripe tomatoes, chopped
- 1/2 lb shrimp, peeled & deveined, chopped into 3-4 pieces each
- 7 limes, juiced
- 3 scallions, chopped
- 1 handful fresh, chopped cilantro
- 1 cup chopped pineapple *We bought a pineapple to add, but it was horrible when we cut it open.
- Add shrimp, tomato, onion, cucumber, broccoli slaw and lime juice to a 13x9 baking dish.
- Mix well and ensure that all of the ingredients are completely covered in lime juice.
- Place in the refrigerator for about 30-45 minutes. *At the 30 minute mark, check to see if shrimp is ready. If not, leave in for another 10-15 minutes. When shrimp is white and pink, it's ready to eat!
- Meanwhile, heat tortillas in a pan over high heat until you begin to see spots of char on each side.
- To serve, smear guacamole atop tortilla, then spoon ceviche mixture over guacamole. Drizzle with chopped scallions and enjoy!