Avocado And Shrimp Ceviche Tacos

By What Micky Eats

The ceviche is spicy, but there is no fishy taste, and the avocado provides a creamy texture amongst the crunchy vegetables. Look for ripe Mexican avocados - they are almost black in color. You can also eat this ceviche with tortilla chips as a refreshing Mexican snack.

  • 1 Tbsp olive oil
  • ½ cup lemon and/or lime juice
  • 2 cloves garlic, pressed
  • 1 jalapeno pepper, peeled, seeded, and diced
  • ½ tsp ground black pepper
  • ½ medium red onion, diced
  • 1 Mexican avocado, peeled and cubed
  • 1 medium tomato, chopped
  • ½ medium cucumber, diced
  • 1 lb cooked shrimp, detailed, chilled, and diced
  • small corn or flour tortillas
  • 1 Tbsp cilantro, fresh or dried
  1. Combine the lemon juice, olive oil, garlic, cilantro, jalapeno, and black pepper in a small mixing cup.
  2. Put the avocado, onion, tomato, cucumber, and shrimp in a glass bowl.
  3. Pour the lemon juice mixture over the vegetables and shrimp. Toss.
  4. Cover tightly and refrigerate for at least 2 hours, allowing to marinate.
  5. Scoop mixture evenly into slightly warmed, small corn or flour tortillas. Enjoy!
For the full post, visit What Micky Eats.
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