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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.

Four Tropical Shrimp Ceviche Tacos on a serving platterMy birthday is coming up in less than a month, which also happens to be Cinco de Mayo. This is perfect, as Mexican food is officially my favorite cuisine. 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.

Overhead shot of prepped ingredients to make Shrimp Ceviche Tacos 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.

Shrimp Ceviche marinating in a bowlMix 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 BBQ and entertaining menu.
Close up image of prepared Shrimp Ceviche Tacos

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Tropical Shrimp Ceviche Tacos - platingpixels.com
5 from 5 votes

Tropical Shrimp Ceviche Tacos

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.
Course Appetizer
Cuisine Mexican
Keyword easy tacos, shrimp seafood tacos, vegetarian tacos
Prep Time 10 minutes
Cook Time 2 minutes
Resting time 1 hour 30 minutes
Total Time 12 minutes
Calories 253kcal
Servings 6 tacos
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.


  • 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


  • 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
Amount Per Serving (1 taco)
Calories 253 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 191mg64%
Sodium 1076mg47%
Potassium 517mg15%
Carbohydrates 33g11%
Fiber 8g33%
Sugar 11g12%
Protein 19g38%
Vitamin A 1157IU23%
Vitamin C 73mg88%
Calcium 173mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Appetizer Recipes | Gluten-Free Recipes | Recipes | Seafood Recipes

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