Tropical Shrimp Ceviche Tacos Recipes

ISLAND CEVICHE WITH TROPICAL FRUIT

Steps:

• Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
• Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
• Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

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.

MEXICAN CEVICHE TACOS

Steps:

• Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
• Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.