Shrimp Ceviche Tacos is a fantastic summer treat. These tacos are served cool with warm tortillas that give an incredible contrast. I love all the textures of firm shrimp, creamy avocados, and crunchy red onion If you want to add cool cucumber chunks, they add a great bite. These tacos can be spicy or not, depending on the amount of heat from the hot sauce. They are fantastic served at a hot summer picnic or as a light dinner. The tang of the hot sauce and ketchup, yes, these have ketchup in them, is addictive. I seriously could eat the whole recipe by myself. And these babies are gluten-free!
This recipe started out as just Shrimp Ceviche Cocktail. It isn’t technically ceviche as the shrimp is cooked beforehand, but it has the taste and texture of ceviche. I have been making this shrimp ceviche “cocktail” for a bunch of years. It is loosely based on Rick Bayless’s recipe from Mexico One Plate at a Time. That cookbook is still one of my favorite cookbooks and the first one I grab if I want to cook anything Mexican, which is often. I’m a huge fan of the James Beard award-winning chef and his cookbooks. I have even had the experience of eating at his Walt Disney World Restaurant Frontera Cocina, which was incredible, even the fire-roasted crickets on the guacamole! Someday I hope to go to his restaurants in Chicago, where he is based. He has a ton of fantastic cookbooks, including his classics, Mexican Everyday, One Plate at a Time, Frontera: Margaritas, Guacamoles, and Snacks, and Authentic Mexican. (If you use the links on this page, I get a very small commission at no cost to you. Please consider using links to help fund my blog.)
I brought a bowl of the original recipe for Shrimp Ceviche “Cocktail” to some good friends, serving it with tortilla chips. A thought came to me about how this would make a great taco filling, and behold, Shrimp Ceviche Tacos was born. These handheld treats of deliciousness are now one of my favorite dinners on a hot summer day.
The world is still struggling with problems. So please think of others in your choices and desires. We can all get through this if we think of our choices with compassion and understanding. There is a massive light at the end of the tunnel if we can all get there together. Well, that is all for this week. I hope you can get outside and enjoy the summer or winter, if you’re down under! Until next time.
Cool shrimp, creamy avocados, and crunchy red onion all in a warm corn tortilla, easy and fantastic for a summer day or a light dinner.
- ½ cup fresh lime juice
- 10 oz unpeeled medium or 41/50 count shrimp thawed if frozen.
- ½ cup diced red onion
- 1/3 cup chopped fresh cilantro plus more for garnishing if desired
- 1/3 cup ketchup
- 1-2 tablespoons vinegary Mexican hot sauce such as Tamazula or Valentina.
- 1 ripe avocado peeled, pitted, and cubed
- 1 cup peeled and cubed cucumber optional
- Salt and pepper to taste
- 10-20 small corn tortillas depending on whether you want to double each taco
- Lime wedges for serving
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Bring about 1 quart of water to boil in a saucepan with a lid.
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Add some salt and 2 tablespoons of the lime juice.
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Scoop in the shrimp and let the water just come to a boil. Immediately take the shrimp off the heat and drain the shrimp.
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Place the shrimp back into the pan without water and let steam, covered for 10 minutes off heat.
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Spread the shrimp on some paper towels and let cool completely, usually about 20 minutes.
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When cool, peel (and devein, if desired) the shrimp.
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In a medium bowl, toss the shrimp with the remaining lime juice, cover, and refrigerate for an hour.
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After an hour
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Rinse the red onion in a strainer, shaking off any excess water.
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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.
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Let sit in the fridge, covered for about 30 minutes or several hours before serving to let the flavors combine.
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This shrimp ceviche should be served the day it is prepared.
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Warm the tortillas on a griddle or with wet towels in the microwave for a few seconds just before serving.
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When ready to serve, scoop generous portions into the tortillas (you can serve either single or double tortillas).
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As you serve them, offer lime wedges.
As you serve them, offer lime wedges.
In a pinch, you could use Tabasco if you can't find Mexican hot sauce.
You can use peeled shrimp for this recipe. I have several times. Be aware they will cook much faster and won't need the steaming time. Bring the shrimp to a boil, drain off the liquid, and cool in a strainer or on paper towels.
This is one of those times where you want to have the avocado on the firmer side. If the avocado is really ripe, it will almost melt into the sauce and lose its individuality.
