Ingredients

serves 8 to 10

　　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

　　1/4 cup 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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Peel and devein the shrimp, and cut them into thirds. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.

　　

Step 4

When ready to serve, stir the avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.