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tacos

Shrimp Ceviche Tacos

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.

Course Brunch, Dinner, snacks
Cuisine Mexican
Keyword gluten free, shrimp ceviche, shrimp ceviche tacos, shrimp tacos, tacos
Prep Time 1 hour 45 minutes
Cook Time 5 minutes
Total Time 1 hour 50 minutes
Servings 10 tacos

Ingredients

  • 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

Instructions

  1. Bring about 1 quart of water to boil in a saucepan with a lid.
  2. Add some salt and 2 tablespoons of the lime juice.
  3. Scoop in the shrimp and let the water just come to a boil. Immediately take the shrimp off the heat and drain the shrimp.
  4. Place the shrimp back into the pan without water and let steam, covered for 10 minutes off heat.
  5. Spread the shrimp on some paper towels and let cool completely, usually about 20 minutes.
  6. When cool, peel (and devein, if desired) the shrimp.
  7. In a medium bowl, toss the shrimp with the remaining lime juice, cover, and refrigerate for an hour.
  8. After an hour
  9. Rinse the red onion in a strainer, shaking off any excess water.
  10. 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.
  11. Let sit in the fridge, covered for about 30 minutes or several hours before serving to let the flavors combine.
  12. This shrimp ceviche should be served the day it is prepared.
  13. Warm the tortillas on a griddle or with wet towels in the microwave for a few seconds just before serving.
  14. When ready to serve, scoop generous portions into the tortillas (you can serve either single or double tortillas).
  15. As you serve them, offer lime wedges.

Recipe Notes

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.