Tropical Shrimp Ceviche Tacos Recipes

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MEXICAN CEVICHE TACOS



Mexican Ceviche Tacos image

Provided by Jill Dupleix

Categories     Fish     Appetizer     Marinate     No-Cook     Cocktail Party     High Fiber     Dinner     Lunch     Seafood     Tuna     Party     Lemon Juice     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

1 1/4 pounds very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into 1/2-inch cubes
Fine sea salt
Freshly ground black pepper
3 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 cup chopped seeded tomatoes
3/4 cup chopped red onion
2 tablespoons sliced pickled jalapeño chiles from jar plus 1 tablespoon liquid from jar
1 tablespoon olive oil
1/2 large head of romaine lettuce, very thinly sliced crosswise (3 to 4 cups)
1 large avocado, peeled, pitted, diced
3 tablespoons chopped fresh cilantro
12 purchased crisp taco shells
Purchased salsa

Steps:

  • Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
  • Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
  • Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.

CEVICHE STYLE SHRIMP AND AVOCADO TACOS



Ceviche Style Shrimp and Avocado Tacos image

Saw this in my Cooking Light Magazine this month...ran out and bought a couple of avocados! We loved this!

Provided by katie in the UP

Categories     Mexican

Time 30m

Yield 2 Really hungry adults!!

Number Of Ingredients 10

3 limes
1 cup tomatoes, seeded and chopped
1 cup avocado, diced and peeled
1/2 cup cilantro, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb cooked shrimp, peeled med. in size
1 jalapeno, chopped very fine (my own addition)
1 garlic clove, chopped very fine (another addition that I added)
12 corn tortillas

Steps:

  • Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
  • Place rind and juice in a large bowl.
  • Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine.
  • Cover and chill for 15 minutes, stirring occasionally.
  • Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas).
  • Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
  • ****UPDATE****.
  • I really enjoyed this mixture on a bed of lettuce! Made a great salad!

Nutrition Facts : Calories 755.9, Fat 19.4, SaturatedFat 2.7, Cholesterol 478.3, Sodium 3097.5, Carbohydrate 89.5, Fiber 18.4, Sugar 6.2, Protein 63.1

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