A cool, tangy shrimp preparation may not seem a likely candidate for a taco filling, but I guarantee that if you slide into a seat at one of the counter fondas in the Lucas de Gálvez market in downtown Merida, Yucatan, it’ll be one of the offerings. These are the places that look like lunch counters on one side of the cavernous room dedicated to selling fresh fish. They all have stacks of bright colored plastic plates and sundae glasses for serving, along with glass cases full of Pyrex dishes full of camarones a la vinagreta, octopus escabeche, smoky marlin, fried fish, seafood soup and ceviche. It’s a lively place.
This is a simple recipe and one I come back to during the summer months when I’ve invited friends for a casual dinner. The fact that it can be prepared a little in advance is a big plus.
INGREDIENTS
- 4 garlic cloves, peeled
- A couple tablespoons fresh lime juice, plus more if needed
- 1/3 cup olive or vegetable oil
- Salt
- 12 ounces cooked shrimp, chopped into ½-inch bits
- 1/2 small red onion, cut into ¼-inch pieces
- 1 ripe medium-small tomato (about 6 ounces), chopped into ¼-inch pieces
- 3 radishes, leaves removed and cut into small pieces
- A couple tablespoons chopped fresh cilantro
- Habanero salsa
- 12 warm corn tortillas
INSTRUCTIONS
Make the dressing. Scoop the garlic into a microwave-safe dish, cover with water and microwave for 1 minute. Tip off the water and scoop into a blender jar. Add the lime and oil, and blend until smooth. Taste and season highly with salt, usually about a scant teaspoon.
Finish the dish. Scoop the onion into a strainer, rinse it under cold water, strain, and shake off excess water. In a medium bowl, combine the shrimp, onion, tomato, radishes and cilantro. Pour the dressing over the mixture and refrigerate for a half-hour or so for the flavors to come together. Taste and season with more salt and lime juice. I think the mixture tastes best at room temperature, piled into warm tortillas and dashed with habanero salsa.
