Avocado And Shrimp Ceviche Tacos

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!

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