Homemade Tropical Shrimp Ceviche Tacos - Plating Pixels

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.

This shop has been compensated by Collective Bias, Inc. and its advertiser to create these Tropical Shrimp Ceviche Tacos. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CelebratorySips #CelebrateWithSol #CollectiveBias

Tropical Shrimp Ceviche Tacos - platingpixels.comMy 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.

Tropical Shrimp Ceviche Tacos - platingpixels.comThis 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.

Tropical Shrimp Ceviche Tacos - platingpixels.comThese Tropical Shrimp Ceviche Tacos make a perfect appetizer, dinner or party food. The ceviche also works great as a dip served with tortilla chips. Of course you’d want to pair it with a Mexican beer such as Sol. Founded in 1899, it’s an ideal choice for a lager that’s imported from Mexico. Sol is brewed to shine and has a crisp, refreshing taste born in the heart of Mexico. Get more recipe inspiration from Sol here.

Tropical Shrimp Ceviche Tacos - platingpixels.com
Making these Tropical Shrimp Ceviche Tacos is easy. It’s simply a mixture of chopped shrimp, red onion, bell pepper, diced tomato, cilantro, jalapeno and citrus juices. Mix in diced avocado and mango and serve in corn tortillas for an authentic homemade Mexican appetizer. With spring finally here and summer just around the corner, it’s a wonderful addition to your backyard BBQ and entertaining menu.
Tropical Shrimp Ceviche Tacos - platingpixels.com


Are you following me on Pinterest, Facebook, Twitter and Instagram? Also sign up for our newsletter to get all our recipes and cooking tips.

More Mexican themed recipes you may like:

Tropical Shrimp Ceviche Tacos - platingpixels.com
0 from 0 votes
Print

Tropical Shrimp Ceviche Tacos

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 2 minutes
Resting time 1 hour 30 minutes
Total Time 12 minutes
Servings 6
Calories 120 kcal
Author Plating Pixels

Ingredients

  • 1 pound raw medium shrimp peeled, deveined
  • 1 teaspoon salt
  • 3 limes juiced
  • 2 lemons juiced
  • 2 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 avocado diced
  • 1 mango diced
  • ¼ cup minced cilantro
  • 8 corn tortillas

Instructions

  1. 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.
  2. 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.
  3. 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.

If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels.
Share or Pin this recipe if you like it. Thanks! Let me know your thoughts in the comments below.

Leave a Reply

Your email address will not be published. Required fields are marked *