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.
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.