Shrimp Ceviche Tacos Recipes

SHRIMP CEVICHE TACOS

Steps:

• Bring about 1 quart of water to boil in a saucepan with a lid.
• Add some salt and 2 tablespoons of the lime juice.
• Scoop in the shrimp and let the water just come to a boil. Immediately take the shrimp off the heat and drain the shrimp.
• Place the shrimp back into the pan without water and let steam, covered for 10 minutes off heat.
• Spread the shrimp on some paper towels and let cool completely, usually about 20 minutes.
• When cool, peel (and devein, if desired) the shrimp.
• In a medium bowl, toss the shrimp with the remaining lime juice, cover, and refrigerate for an hour.
• After an hour
• Rinse the red onion in a strainer, shaking off any excess water.
• Add the onion, ketchup, hot sauce (depending on the heat desired; use 1 or 2 tablespoons), avocado, and optional cucumber. Taste the ceviche and season with salt and pepper. Be careful not to overmix at this point to not break up the avocado.
• Let sit in the fridge, covered for about 30 minutes or several hours before serving to let the flavors combine.
• This shrimp ceviche should be served the day it is prepared.
• Warm the tortillas on a griddle or with wet towels in the microwave for a few seconds just before serving.
• When ready to serve, scoop generous portions into the tortillas (you can serve either single or double tortillas).
• As you serve them, offer lime wedges.

TROPICAL SHRIMP CEVICHE TACOS

Steps:

• Defrost shrimp in fridge if frozen, remove and discard tails. Prepare an ice bath in large bowl, set aside. In a large pot, bring water with salt to a strong boil. Add shrimp and cook 1 minute or just until opaque.
• Drain hot water, then add shrimp to ice bath to chill and stop cooking. Drain and chop shrimp into smaller cubes.
• Place shrimp in a medium non-reactive bowl. Add lime, lemon, and tangerine juices. Stir in red onion and jalapeno. Shrimp should be submerged in liquid.
• Cover and refrigerate at least 30 minutes, up to 2 hours. Stir in bell pepper and tomato. Chill additional 30 minutes to an hour.
• Before serving, stir in avocado, mango and cilantro. Heat or toast corn tortillas. Using a slotted spoon, scoop shrimp ceviche (allowing liquid to drain first) into tortillas and serve.

EASY SHRIMP CEVICHE RECIPE BY TASTY

Steps:

• Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
• In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
• Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
• Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
• Enjoy!

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Steps:

• Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
• Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
• Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
• Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
• To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

CEVICHE TACOS

Steps:

• Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup.
• Place rind and juice in a large bowl. (use a glass or ceramic bowl, aluminum or copper bowl will react with the citrus juice and give it a metallic taste).
• Add tomato, avocado, cilantro, salt, pepper, garlic and shrimp. If you want, you can add some chopped onion and fresh jalapenos. Toss well to combine.
• Cover and chill for 15 minutes, stirring occasionally.
• Heat tortillas.
• Spoon about 1/2 cup of shrimp mixture down the center of tortilla; fold and eat.
• You can serve it plain and/or eat with crackers or you can use hard tacos shells, tostadas, tortilla chips or whatever you like. My dad eats it with saltine crackers. He adds extra onion and jalapenos, personal preference!

CEVICHE STYLE SHRIMP AND AVOCADO TACOS

Steps:

• Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
• Place rind and juice in a large bowl.
• Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine.
• Cover and chill for 15 minutes, stirring occasionally.
• Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas).
• Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
• ****UPDATE****.
• I really enjoyed this mixture on a bed of lettuce! Made a great salad!