Tropical Shrimp Ceviche Tacos

Tropical Shrimp Ceviche Tacos are an easy mixture of chopped shrimp, red onion, bell pepper, tomato, cilantro, jalapeno and citrus juices. Mixed with diced avocado and mango and served in corn tortillas.

My birthday is coming up in less than a month, which also happens to be Cinco de Mayo. This is perfect, as Mexican food including pulled pork fajitas is officially my favorite foods. While I love pretty much all types of food, there’s something dear about this cuisine.

The ingredients and flavors meld together perfectly. Everything from spicy, savory, buttery, tangy and citrusy—it’s all here. These Tropical Shrimp Ceviche Tacos combine all those and more.

This bright, bold and flavorful dish will rival any restaurant ceviche. It’s also much easier to make than it looks, which was a pleasant surprise. Ceviche is typically seafood, such as fish, shrimp (or even conch, which I discovered in Belize) that is cooked in citrus juices.

To be safe, I recommend blanching the shrimp fist. A quick dump in boiling water will ensure it cooks completely and is safe to eat, without affecting flavor and texture. You could go the traditional route, but would need to let the shrimp sit much longer in citrus juice.

Mix in diced avocado and mango and serve in corn tortillas for an authentic homemade Mexican appetizer. For keto shrimp tacos, try serving them in low carb tortillas and omit the mango.

With spring finally here and summer just around the corner, it’s a wonderful addition to your backyard barbecue beer chicken and entertaining menu.

More Shrimp Recipes You Might Like

• Coconut Shrimp Curry
• Easy Shrimp Paella
• Shrimp and Sausage Jambalaya
• Tropical Shrimp Stir Fry
• Shrimp Fajitas Skewers
• Coconut Shrimp Springrolls
• Shrimp Scampi Flatbread
• Shrimp and Sausage Spaghetti
• Habanero Shrimp Fajita Skewers
• Tuscan Style Sardine and Shrimp Zoodles
• Mediterranean Shrimp Pasta
• Veracruz Shrimp with Green Olives

More Mexican themed recipes you may like

• Coctel de Camaron
• Black Bean Hummus
• No Marinade Chicken Fajitas
• Mexican Street Corn Salad
• Mexican Mango with Chili Bowls

More Taco Recipes You Might Like

• Beer Battered Fish Tacos
• Blackened Fish Tacos with Blackberry Salsa
• Baked Fish Tacos
• Mediterranean Shrimp Tacos
• Carnitas Breakfast Tacos
• Sweet Potato Breakfast Tacos

Tropical Shrimp Ceviche Tacos

Written by Matt | Plating Pixels

An easy mixture of chopped shrimp, red onion, bell pepper, tomato, cilantro, jalapeno and citrus juices. Mixed with diced avocado and mango and served in corn tortillas.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Resting time 1 hour hr 30 minutes mins

Total Time 12 minutes mins

Course Appetizer

Cuisine Mexican

Servings 6 tacos

Calories 253 kcal

Equipment

• Large pot
• Mesh Strainer
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Can Opener
• Medium Bowl

Ingredients

  

1x2x3x

• 1 pound raw medium shrimp peeled, deveined
• 1 teaspoon salt
• 3 medium limes juiced
• 2 medium lemons juiced
• 2 medium tangerines juiced
• ½ cup chopped red onion
• 3 tablespoons chopped pickled jalapenos
• ½ cup chopped red bell pepper
• 1 (14.5 ounce) can diced tomatoes drained
• 1 large avocado diced
• 1 medium mango diced
• ¼ cup minced cilantro
• 6 small corn tortillas

Instructions

 

• Defrost shrimp in fridge if frozen, remove and discard tails. Prepare an ice bath in large bowl, set aside. In a large pot, bring water with salt to a strong boil. Add shrimp and cook 1 minute or just until opaque.
• Drain hot water, then add shrimp to ice bath to chill and stop cooking. Drain and chop shrimp into smaller cubes.
• Place shrimp in a medium non-reactive bowl. Add lime, lemon, and tangerine juices. Stir in red onion and jalapeno. Shrimp should be submerged in liquid.
• Cover and refrigerate at least 30 minutes, up to 2 hours. Stir in bell pepper and tomato. Chill additional 30 minutes to an hour.
• Before serving, stir in avocado, mango and cilantro. Heat or toast corn tortillas. Using a slotted spoon, scoop shrimp ceviche (allowing liquid to drain first) into tortillas and serve.

Nutrition Facts

Tropical Shrimp Ceviche Tacos

Serving Size

 

1 taco

Amount per Serving

Calories

253

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Cholesterol

 

191

mg

64

%

Sodium

 

1076

mg

47

%

Potassium

 

517

mg

15

%

Carbohydrates

 

33

g

11

%

Fiber

 

8

g

33

%

Sugar

 

11

g

12

%

Protein

 

19

g

38

%

Vitamin A

 

1157

IU

23

%

Vitamin C

 

73

mg

88

%

Calcium

 

173

mg

17

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword easy tacos, shrimp seafood tacos, vegetarian tacos

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