Avocado And Shrimp Ceviche Tacos

Katie Sharp
Updated
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.

Ingredients:

  • 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

Directions:

  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.

Advertisement